Caraway Roasted Aubergines
Serves: 4 people
Takes: 30 mins to 1 hour
Aubergines have a wonderful texture when roasted and they soak up the lovely spice flavours in this recipe. Caraway seeds are available at all major supermarkets but you can use cumin seeds if you can’t find them. Caraway has the flavour of cumin and thyme all rolled into one.
Ingredients
2 large aubergines, cut lengthways into thick slices
2 tablespoons olive oil
½ teaspoon turmeric powder
½ teaspoon caraway seeds
¼ teaspoon black pepper, coarsely crushed
sea salt, to taste
1 large red chilli
4 cloves garlic, in their skins
1 tablespoon fresh coriander, roughly chopped
½ lemon, cut into wedges
Method
Preheat the oven to 200°C/400°F/gas 6.
Cut the aubergine slices in a criss-cross pattern on one side. Lay them on a greased baking tray.
Drizzle over most of the olive oil and sprinkle over the turmeric powder, caraway seeds and black pepper.
Sprinkle over some sea salt.
Slit the chilli down the middle and carefully remove the seeds, or you can leave them in if you like your dishes hot.
In the corner of the baking tray put the chilli and garlic cloves and drizzle over the rest of the olive oil.
Roast in the oven for 35 - 45 minutes until they are soft and golden brown.
Slice the roasted chilli and remove the skins of the roasted garlic. Sprinkle over the aubergines with some fresh coriander and serve with a wedge of lemon.
My Tip: I like to make a dip by mixing yoghurt with some stir fried onions to tone down the chilli heat.
