This is an easy way to prepare aubergine that’s small on effort and big on flavour. I’ve paired it with a simple buckwheat salad for a light yet pretty fancy meal. I've chosen buckwheat as it's a really healthy gluten-free grain but this recipe would work equally well with cous-cous or bulgar wheat.
Serves 2
For the aubergine
1 aubergine
1 garlic clove, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
Pinch of chilli flakes, to taste
3 Tbsp olive oil
For the salad
½ cup buckwheat, uncooked (or cous-cous or bulgar wheat)
A handful of chopped green olives
A handful of chopped herbs – parsley, mint, coriander
Some pomegranate seeds or raisins
1 spring onion, sliced
1 Tbsp toasted sliced almonds
Juice of ½ a lemon
Pinch of salt & pepper
Pre-heat over to 180 degrees C
In a small bowl combine the ground spices, olive oil and garlic and mix thoroughly.
Cut the aubergine in half lengthways and score the flesh in a criss-cross pattern.
Spread the spicy oil mixture over the scored face of both aubergine halves – the oil will drip into the cut flesh and absorb more of the flavours. Place in the oven for 40 mins.
While that’s cooking prepare your salad. Cook the buckwheat according to packet instructions. Once cooked combine with the rest of the salad ingredients and season with salt & pepper and a drizzle of olive oil.
Remove the aubergine from the oven when cooked – should be soft in the middle and brown and crispy on top.
Serve with the salad, hot or cold, with an optional dollop of yoghurt on top.
