Baking aubergine with honey and tamari gives it a lovely salty, sweet stickiness that is incredibly more-ish. The freshness of the lemony saffron yoghurt adds to the fragrant complexity of this Middle Eastern-inspired baked aubergine recipe. It is perfect for a dinner party, as part of a big feast, or simply served as a weekday supper with some rice and a green salad.
– 2 large aubergines, cut into 1cm rounds
– 2 tbsp tamari
– 1 tbsp honey
– 1 tbsp toasted sesame oil
– 2 preserved lemons, roughly chopped
– 3 pinches of saffron threads
– 200ml soya yoghurt
– Flaked sea salt and cracked black pepper
– A small bunch of fresh coriander, finely chopped
– 2 sprigs of fresh mint, leaves picked and chopped
– 1 red chilli, sliced
– 2 tbsp cashew nuts, toasted and chopped
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper.
2.Spread the aubergine rounds on the baking tray. Whisk together the tamari, honey and sesame oil in a bowl and pour evenly over the aubergine. Bake for 20–25 minutes until soft and golden.
3. Meanwhile, put the preserved lemons, saffron, yoghurt, and a pinch each of salt and pepper in a food processor and blitz until the yoghurt has turned a deep yellow and is smooth.
4. Place the aubergine rounds on a large serving dish. Drizzle over the saffron yoghurt dressing and garnish with the coriander, mint, chilli and toasted cashews.
Lily Simpson’s exquisite way of cooking is inspired by a range of seasonal greens such as asparagus, green beans and pak choi, as well as the rest of the rainbow: butternut squash, aubergine and sweetcorn. With clever cooking techniques and spicing, her recipes reinvent the vegetarian-style menu – Honey and tamari-roasted fennel salad, Spinach kitchari, Beetroot and shallot fritters, Roasted cabbage with lentils, and Rhubarb granita are just a few of the fantastic dishes that fill the pages of Detox Kitchen Vegetables.
This beautiful book also includes tips on how to shop for, prepare and cook each vegetable, and tells you when they’re in season so you can get them at their peak time for flavour and nutrition. It’s a way of cooking that will nurture not only good health and wellbeing, but also your everyday joyfulness.