Curry roasted Aubergines

a full plate table entree

balsamic + sumac braised onions with curry roast aubergines and sweet potato on yoghurt with fresh garden greens

Ingredients

Braised onions

• 3 medium red onions

• 2 T sumac

• 2 T molasses 

• 5 T balsamic vinegar (we used Babylonstoren’s balsamic vinegar)

• 1 cup water 

Roasted sweet potato:

• 1 large orange sweet potato slices in small bits

• 1 garlic large clove crushed

• Fresh oregano 2-3 stems 

• Olive oil for grilling

Roasted aubergines

• 1 t dried garlic

• 1 t dried herb spice

• 1 t garam masala curry powder

• 5 T olive oil 

• 1 large aubergine

To plate:

• 1 cup full cream plain yogurt 

• 3-4 radishes 

• Seasonal lettuce (ours was from our garden)

DIRECTIONS

Onions.

• Cut onions into quarters. 

• Mix all the other ingredients together in a saucepan and add your chopped onions.

• Cook on a medium-low heat with the lid on until the onions are soft and the liquid has thickened a little bit.

Sweet potato.

Fry the sweet potato and all the other ingredients in a pan until soft. Once cooked remove from heat and set aside.

Aubergines.

• Cut your aubergine into fillets.

• Mix your oil and spices together in a small bowl. 

• Brush your fragrant oil mixture on both sides of the aubergine and grill on a medium heated skillet until soft and beautifully charred. 

To plate

Start with your yogurt and the sweet potato, braised onions then your grilled aubergine. Sprinkle fresh garden lettuce over and garnish with beautiful radishes. 

Serving suggestion

This is a wonderful starter and it pairs well with fresh sourdough bread, flat bread or seed crackers.