ROASTED AUBERGINES WITH ALMONDS AND POMEGRANATE SEEDS

✔️ 3 aubergines - approx. 1 kg.
✔️ 100 ml olive oil
✔️ 200 g greek yoghurt
✔️ 2 tsp medium-heat curry powder
✔️ 1/4 tsp ground tumeric 
✔️ 1 tsp lime zest
✔️ 2 tsp lime juice
✔️ 1 onion, thinly sliced
✔️ 30 g flaked almonds
✔️ 1/2 tsp cumin seeds, toasted and lightly crushed
✔️ 1/2 tsp coriander seeds, toasted and lightly crushed
✔️ 40 g pomegranate seeds
✔️ Salt and freshly ground pepper

Psst! Create your own curry mix and use it in your CrushGrind spice mill for a more full and complex flavour experience. See our recipe below!

Instructions:

👉 Heat the oven to 220C/425F/gas mark 7.

👉 Use a vegetable peeler to shave strips of skin off the aubergines from top to bottom, so they end up with alternating stripes of dark purple skin and clear white flesh.

👉 Cut the aubergines widthways into 2cm-thick rounds and put in a large bowl. Add 70ml oil, half a teaspoon of salt and plenty of pepper, then spread out on a large oven tray lined with baking paper.

👉 Roast for 40-45 minutes, until dark golden brown, then remove and leave to cool.

👉 In a small bowl, mix the yoghurt with a teaspoon of curry powder, the turmeric, lime juice, a generous pinch of salt and a good grind of pepper, then put it in the fridge until later.

👉 Heat the remaining two tablespoons of oil in a large frying pan on a medium-high flame. Once hot, fry the onion for eight minutes, stirring frequently, until soft and dark golden brown.

👉 Add the remaining teaspoon of curry powder, the almonds and a pinch of salt, and fry for two minutes, until the almonds are lightly browned.

👉 To serve, lay the aubergine slices on a platter, overlapping them slightly. Spoon the yoghurt sauce over the top, then scatter on the fried onion mix. Sprinkle over the cumin seeds, coriander seeds, pomegranate seeds and lime zest, and serve.

CURRY SPICE MIX 🌱

Try the CrushGrind curry mix for a much more full and complex curry flavour.

👉 Simply mix the dried ingredients and grind them using your favourite spice grinder.

This recipe is for a fairly large portion. Store what you don't use in an airtight container. It can keep for a couple of months!

✔️ 3,5 tsp tumeric flakes
✔️ 1 tsp mustard seeds
✔️ 1,5 tsp red pepper flakes
✔️ 1 tsp black peppercorns
✔️ 0,5 tsp salt
✔️ 1,5 tsp coriander seeds
✔️ 1 tsp fennel seeds
✔️ 0,5 tsp fenugreek seeds
✔️ 1 tsp cumeric
✔️ 0,5 top sesame seeds
✔️ 0,5 tsp dried garlic flakes
✔️ 0,5 tsp dried ginger chips
✔️ 0,5 tsp curry leaves