Baked aubergines with walnuts

By Birgitta

This spicy seasoning is delicious with aubergine, but you could also use it to coat sweet potatoes or parsnips before roasting. Serves four as a starter, two as a side dish.

Hugh Fearnley-Whittingstall

Ingredients

• 2-3 large aubergines
• Sea salt
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/4 tsp chilli flakes
• 4 tbsp olive oil
• 5 tbsp whole-milk yogurt
• 1-2 cloves garlic, finely chopped
• 1 handful walnuts, toasted
• 1 small handful coriander leaves

Details

Servings 2
Adapted from guardian.co.uk

Preparation

Step 1

Cut the aubergines into 1cm rounds. Sprinkle with salt, leave to drain for 30 minutes, then wash under the cold tap and pat dry. You can cook them on a griddle pan or in the oven. If baking, preheat to 240C/475F/gas mark 9. Put a metal cooling rack on a baking sheet and put in the oven to heat up.

In a small pan, toast the cumin and coriander seeds over medium-high heat for a minute or so until they release their fragrance. Tip into a mortar or spice grinder, add the chilli and pound until fine. Brush the aubergine slices with oil and dust with half the spice mixture. If using a griddle pan, place over a high heat until very hot, then cook the slices for four minutes a side. If you're baking them, remove the hot rack, brush with oil and place the slices on the rack. Cook, turning once, for 12 to 15 minutes.

While the aubergine is cooking, whisk the remaining spice mix with the yogurt, garlic and a good pinch of salt. Serve the warm aubergine with yogurt drizzled over the top and scattered with walnuts and coriander.