Page 152 - Ideal Home - UK (April 2020)
P. 152
SIMPLE PLEASURES
Criss-cross aubergines with nut cream
TAKES 55 mins SERVES 6
INGREDIENTS ● 3 small 1 Preheat the oven to 220C/Gas and cumin with half of the
aubergines (not miniature), 8 and put a baking tray on the mint and all of the yogurt in a
rinsed and halved lengthways top shelf. Make diagonal cuts food processor, until it forms
● 2 garlic cloves, finely chopped in the aubergine slices, spacing a crunchy paste. Season with
● ½tsp mild chilli powder them 2cm apart. Repeat in sea salt flakes and freshly
● 3tsp olive oil ● 50g shelled the opposite direction until ground black pepper.
pistachios ● 1tsp ground cumin you have a grid pattern – but 3 Mix the rocket, radishes,
● 100g fresh mint ● 400g thick don’t cut the slices all the way remaining mint, parsley and
natural yogurt ● 100g rocket through. Rub the garlic, chilli cinnamon with the remaining
leaves ● 4 baby radishes, powder and 2tsp of the oil into olive oil and the lemon juice.
washed and thinly sliced ● 150g the cuts. Roast for 35 mins Serve the aubergine slices
flat-leaf parsley ● 1tsp ground or until browning on top. together with the salad and
cinnamon ● Juice of ½ lemon 2 To make the nut cream, edible flowers, and the nut
● Edible flowers, to garnish whizz together the pistachios cream on the side.
150 APRIL 2020 | IDEALHOME.CO.UK
