Caramelised baby aubergines
https://foodloversmarket.co.za/recipes/caramelised-baby-aubergines/
With their fabulous meatiness, are a brilliant veggie to use in vegetarian and vegan cooking, or any cooking to be honest. Make this ultimate spring side dish using baby aubergines and the Cape Herb & Spice Moroccan Spice blend. Baby aubergines are basted with a delicious nut butter sauce and roasted until caramelised to perfection! Packed with flavour, these baby brinjals are a must-try.
Cooking Methods
- Roasting
Serves
6Prep Time
10 minutesCooking Time
30 minutesIngredients
- 20 baby aubergines
- Drizzle of extra virgin olive oil
- 2 tbsp runny honey
- Cape Herb & Spice Moroccan Spice
- Cape Herb & Spice Atlantic Sea Salt
- Pomegranate rubies
- Almond slivers, toasted golden in a dry pan
- Mint leaves
- 2 Tbs smooth peanut butter
- Juice of one lime
Directions
- Slice the aubergines in half and use a small sharp knife to score a diamond pattern in the flesh.
- Place aubergines cut side up on a baking tray lined with baking paper. Brush each aubergine generously with olive oil, sprinkle with Moroccan Spice and give them a light grinding of sea salt.
- Drizzle with honey. Roast aubergines in a preheated 180 degree Celsius oven until they are soft– it takes about thirty minutes, but start checking them after twenty.
- Plate aubergines up on a large platter along with plenty of toasted almonds, loads of pomegranate rubies and torn mint leaves.
- Make a simple nut butter dressing by combining the peanut butter with the juice of one lime.
- Stir in 1 tablespoon boiling water at a time until it has the consistency of a pourable dressing. Spoon over the aubergines and tuck in.
