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Grilled Aubergine Masala Healthy Recipe

Masala Grilled Aubergine Recipe, by Mira Manek

May 12th, 2017 | Lifestyle, Nutrition

This week Grace hosted a delicious Indian Feast with Mira Manek. Guests enjoyed a myriad of incredible flavours and imaginative combinations; think pudla wraps and lettuce boats with beetroot thoran, avocado chutney, onion raita and maple chilli seeds. Or quinoa bhel on chilled watermelon, and baked lentil dumplings with sweet tamarind chutney. Accompanying cocktails flowed and the Restaurant was filled with chatter and cries for the recipes.

Mira Manek’s healthy approach to traditional Indian cooking has made her new cookbook Saffron Soul  a must have – and to give you a flavour, we’ve picked our favourite recipe from feast night to share with you. This Masala grilled aubergine is filled with delicious, fresh flavours; perfect for summer suppers outdoors. Enjoy!

Masala grilled aubergine, with dill yoghurt and pomegranate

Serves 4

One of my favourite curries – and my grandmother’s signature dish – is sliced aubergine and potato filled with a blend of masalas and nuts, with as much sweetness as spice. The heady mix of masalas and flavours is perfect, yet tastes so complex that I’ve always thought it would be difficult to recreate. However, break it down and it’s actually quite simple, albeit with numerous steps. Here, I’ve taken that very same masala mix and rather than stuffing the individual aubergines to make a curry, I’ve layered it on top of aubergine slices and grilled  it, enhancing the contrasts of soft and crisp, of sweet and spice, and adding a drizzle of yoghurt stirred with chopped dill and chilli. It’s simply divine!

Ingredients:

  • 2 medium or large aubergines
  • 2 tablespoons coconut oil or rapeseed oil
  • ¼ teaspoon Himalayan salt or sea salt

For the masala mix

  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon Himalayan salt or sea salt
  • ½ teaspoon red chilli powder
  • 4 tablespoons tahini
  • 40g cashews, ground to a fine powder
  • 2 tablespoons jaggery (crumbled or melted), coconut sugar or honey
  • handful of coriander (cilantro) leaves
  • 1 tablespoon sesame seeds
  • juice of 1 lime
  • 1 teaspoon rapeseed oil
  • 100ml water

For the dill yoghurt

  • 180g natural yoghurt
  • 1–2 tablespoons dill leaves, finely
  • chopped
  • ½ teaspoon red chilli powder
  • ½ teaspoon Himalayan salt or sea salt

To garnish

  • Pomegranate seeds
  • Coriander leaves

Method:

  • Preheat the oven to 180°C/350°F/Gas Mark 4.

Mix together all the ingredients for the masala mix in a small mixing bowl. The masala mix should be a paste the consistency of honey that you can layer onto the aubergine.

Make the dill yoghurt by mixing all the ingredients together. Set aside.

Slice each aubergine lengthways into 4 slices, each about 1 centimetre thick. Place 1 tablespoon of coconut oil in a large frying pan (skillet) over a low heat. Once the oil has melted, place half the slices of aubergine in the pan and sprinkle a little salt over the top. Leave to cook on a low heat for a few minutes, then turn and cook on the other side. Transfer to a baking tray (sheet) and repeat with the remaining oil and slices.

Place the tray of aubergine in the oven for 20 minutes until soft, piercing with a fork to check. Next, layer the masala mix onto the aubergine slices as evenly as possible, spreading right to the edges, then cook in the oven for another 15 minutes.

Meanwhile, preheat the grill. Cook the aubergine under a hot grill for 5–10 minutes, checking every few minutes to ensure it does not burn. Serve the aubergine hot, with a good drizzle of dill yoghurt, and a sprinkle of pomegranate seeds and coriander (cilantro) leaves.

Recipe extracted from Saffron Soul by Mira Manek, published by Jacqui Small, an imprint of The Quarto Group. Click here to get your copy.

Don’t miss our next Supper Club with Green Kitchen, who will be joining us for a deliciously healthy feast on Monday 5 June. Click here to find out more.