Baked aubergine

So… I am off to Sri Lanka tomorrow. I can’t believe it’s come around so fast. This means that this is my last post for the next two weeks, although I will try and share foodie pics and inspiration through my Instagramso do follow me if you like. Since booking Sri Lanka I have been trying to adhere to the “put less in” approach to food, otherwise known as PLI in our family. Have a browse through some of these recipes I tagged under PLI for ideas and inspiration. But remember the premise of PLI is that you can eat whatever you like, just cut back on portion size if the recipe is on the naughtier side.

So… back to this recipe! Baked aubergine is so delicious and has this amazing soft pillowy texture. It is fast becoming one of my comfort foods because it really is so numma. All you need for this recipe is:

  • 1 aubergine
  • 1 tablespoon of tahini
  • 3 garlic cloves skin on
  • teaspoon of turmeric
  • teaspoon of sumac
  • 1 chilli or some chilli flakes
  • half a lemon
  • olive oil
  • coriander

So as always, make sure you firstly whack that oven on to 180 degrees and leave her to heat up. Cut your aubergine in half and then score a criss cross patten on the flesh with a sharp knife (don’t go all the way through though!) Sprinkle over your sumac, turmeric and sliced chilli and then give it all a good slug of olive oil and a rub. Turmeric is one of these spices with amazing health benefits, as highlighted in this article.

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Wrap the aubergine halves in tin foil and sandwich the whole garlic gloves and chilli in the middle, before cooking for 45 minutes.

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Open up your aubergine package and carefully remove the garlic cloves and chilli with a teaspoon.

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In a little bowl or a mug mix together the tahini, a good slug of olive oil and the lemon juice. Squeeze the cooked garlic from its skin and add to mix, mashing it with the back of a fork, before finally adding the cooked chilli. If its too thick add a splash of cold water to reach your desired consistency, then pour this tahini goodness all over your aubergine and top with plenty of coriander.

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I am enjoying the other half of my aubergine with some cous cous for lunch today at work, but this would also be fantastic as a summer salad to have at a BBQ, or as an accompaniment to lamb or fish.

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