Baked aubergines with walnuts & spices recipeJerusalem’s confluence of Muslim culture gives rise to extraordinary flavours. Try this delicious recipe for Roasted Aubergine with Walnut Salsa from the inspirational Yotam Ottolenghi.

Category: Vegetarian
Cuisine: Middle-Eastern
Prep: 10 min
Cooking: 40 min
Serves: 4 persons

Ingredients

2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
flatbread , to serve

Preparation

  1.  Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.
  2. Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.
  3. To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedges and flatbread.

Notes
Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking.
This is a high fibre dish.

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