Is there anything more exquisite than roasted aubergine? Soft, mouth-watering pulp, surprisingly soft skin. Salt and peeper are enough for seasoning. Maybe favourite herbs like thyme or rosemary. And of course blissful,aromatic olive oil.
It’s all need to feel haven in my mouth. But if I pour creamy, a little bit sour almond sauce on them, than oh my god (in voice of Janice form “Friends”).
Sauce is very delicate in taste and make amazing combination with well roasted aubergines soaked in olive oil. And a handful of fresh red currants will not only give extraordinary look, but also make this dish unforgettable. I think more comments are needless.
Just try it and you will be as charmed by this dish I am.
Inspired by this recipe by Yotam Ottolenghi
2 large aubergines
¼ -1/3 cup olive oil (about 70 ml)
a handful of red curants (60g)**
½ cup (80g) almonds
½ cup vegetable milk
juice from ½ lemon
1-2 tsp of Dijon mustard
1 tsp red vinegar
little clove garlic (optional)
* best fresh, but dried is also fine
** about 2/3 cup
Cut the eggplants in half lengthways, leave the greens stalks for decoration (don’t eat it). Using a knife make few parallel incisions in the pulp, without cutting through to the skin. Repeat at from the other side to get a lattice pattern (like on a picture). Season with salt and set aside for a while.
Next rub in olive oil, until whole pulp will be soaked with oil. Season with pepper and thyme.
Bake in 200 degrees Celsius (400F) for about 50-60 minutes, until aubergines are soft and golden.
Soak almonds overnight and remove skins. Crush garlic clove. Blend all the “sauce” ingredients until smooth and creamy. Season with salt pepper and soy sauce.
Season baked aubergines with za’atar, pour the sauce over and throw few currants on each of the halves.
Whole (4 servings):
protein: 27 g; fat: 86 g; carbohydrates: 84 g, dietary fibre: 29 g;
iron: 6 mg; calcium: 430 mg; zinc: 3,5 mg
protein: 6,8 g; fat: 21 g; carbohydrates: 21 g, dietary fibre: 7,2 g;
iron: 1,5 mg; calcium: 107 mg; zinc: 0,88 mg