Friday - - Recipe Cards -

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.

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