Garlic salted aubergine

by | Jan 25, 2024

Here, Dixie Fingal-Rock Innes has used our Pure Sea Salt with Roasted Garlic to add a delicious depth to these roasted aubergines. While most aubergines don’t need to be pre-salted these days as they’re not so bitter, it’s an excellent opportunity for seasoning before cooking. 

INGREDIENTS

 Serves 4

  • 4 aubergines
  • Pure Sea Salt with Roasted Garlic.
  • 60ml olive oil
  • 4 tbsp plain yogurt
  • 1/2 tsp roasted & ground cumin
  • 1/4 tsp turmeric
  • 1 tbsp apple cider vinegar
  • 1 tbsp thyme leaves
  • 1 tsp chilli flakes

    METHOD

    1. Pre heat the oven to 200˚c
    2. Cut the tops off the aubergines and cut into 1cm thick rounds
    3. In a large bowl place a single layer of aubergines, sprinkling each round with a tiny pinch of Pure Sea Salt with Roasted Garlic. Continue the same process until you have layered & salted all the aubergines in the bowl. Set aside for at 30 mins
    4. After 30 mins liquid should have released from the aubergines. Carefully pour this away and pour over the oil. Mix well with your hands ensuring full coverage of the aubergines. Place on a baking tray in a single layer (you will probably need a couple of trays) and roast in the oven for 30-40 mins until the flesh is soft and they are dark, golden and caramelised.
    5. Meanwhile in a bowl mix the yogurt, cumin, turmeric & a pinch of Pure Sea Salt with Roasted garlic. Set aside to infuse.
    6. When the aubergines are roasted, assemble on a serving plate and drizzle with the vinegar. Dollop over the yogurt and sprinkle with thyme & chilli flakes.

     

    RECIPE: By Dixie Fingal-Rock Innes

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