Sticky Mango Aubergine
Preparation: 20 minutes
Cook: 1 hour
Serves 1
Ingredients
| Amount | Ingredient |
|---|---|
|
1 |
Aubergine |
|
150g |
Tahini |
|
2 tbsp |
Sesame oil |
|
1 tsp |
Crushed ginger |
|
1 tsp |
Crushed garlic |
|
2 tbsp |
Soy sauce |
|
4 tbsp |
|
|
1 tbsp |
Rice vinegar |
|
1 |
Spring onion |
|
1 |
Small chilli |
|
Sesame seeds |
|
|
Peanuts |
|
|
Pomegranate seeds |
|
Method
1
Cut the aubergine in half and score them with a knife. Then rub sea salt into the flesh and leave for an hour to draw all the moisture (this is crucial!).
2
Mix the tahini with tbsp soy sauce and tbsp sesame oil, mix in water until emulsified.
3
Squeeze the aubergines to remove excess water then coat them with the tahini mix, then put them in the oven.
4
Mix mango chutney (we used Matthew’s Preserved spicy mango chutney) with cube of minced ginger and minced garlic glove, tbsp rice vinegar and a drop of sesame oil. Heat the mix in a pan.
5
When the aubergines have been in 45 mins, spread them with the chutney mix and return for a further 15 mins.
6
Garnish with crushed peanuts and sesame seeds, chopped coriander, spring onions and pomegranate seeds. Serve on a bed of the tahini dressing and pour over as much as you like to finish.
