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Tamarind Roasted Aubergine

Serves
Four (as a side)
TIME
1 hour
COST
DIFFICULTY
Anyone can do it

Ingredients

  • 4 large aubergines, sliced in half
  • 100g tamarind paste (you can buy this in supermarkets injars)
  • 40ml of hot water
  • 90ml Extra Virgin Olive Oil
  • 1tbsp of honey
  • 4 roasted garlic cloves, pulp squeezed out
  • 2tsp of coriander seeds
  • 100g pomegranate seeds
  • Large handful of fresh coriander, finely chopped (includestalks for max flavour)
  • Salt
  • Pepper  

Method

  1. Put the tamarind, garlic pulp, boiling water and honey in a bowl- leave it to sit.
  2. Preheat the oven to 200 degrees fan. Score the aubergine halves, once down the middle and 4-5 times diagonally across. Scatter 1tbsp of coarse sea salt across the halves.
  3. Brush 60ml of olive oil over the inside of each aubergine and cook in the oven for 35 minutes- turn the tray halfway through.
  4. Remove the tray and pour over ¾ of the tamarind mixture.Sprinkle with the coriander seeds and roast for another 20 minutes, baste halfway through.
  5. To serve, sprinkle over the pomegranate seeds, coriander and serve with the extra sauce.
Created by 
Susie Flory
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