ROASTED AUBERGINES WITH CHILLI AND MINT
Prep time 15 mins Cooking time 50 mins Serves 4
4 medium aubergines, cut into thick chunks 3 onions, sliced lengthways 125ml grapeseed oil 1/2 cup roasted salted peanuts 4 garlic cloves, sliced 1-2 chillies, halved lengthways 1 cup tightly packed fresh mint 1 tbsp toasted cumin seeds 1 tbsp brown sugar 2 medium lemons, juice of 4 tbsp soy sauce Rice and cucumber, to serve
Preheat the oven to 200°C. In a roasting tray, toss the aubergines and onions with the oil, then roast for about 40 minutes or until the aubergines begin to brown and are crispy and onions are soft. Remove from the oven, stir in peanuts, garlic, chillies, mint, cumin seeds and sugar. Roast for another 5 minutes, remove and stir in lemon juice and soy sauce, then roast for another 3-5 minutes. Remove, check seasoning and adjust sweet/sour/salt balance to your liking. Much depends on the type of chilli and soy sauce used. Serve immediately with rice and slivered cucumber.