Curry Roasted Aubergines

Ingredients

Braised Onions

• 3 medium red onions, quartered
• 2 tbsp sumac
• 2 tbsp molasses
• 5 tbsp balsamic vinegar
• 1 cup water

Roasted Sweet Potato

• 1 large orange sweet potato, cut into small pieces
• 1 large garlic clove, crushed
• 2–3 stems fresh oregano
• Olive oil, for frying

Roasted Aubergine

• 1 large aubergine
• 1 tsp dried garlic
• 1 tsp dried herb spice
• 1 tsp garam masala
• 5 tbsp olive oil

To Plate

• 1 cup full-cream plain yoghurt
• 3–4 radishes
• Seasonal lettuce

Directions

Braised Onions

Combine the sumac, molasses, balsamic vinegar, and water in a saucepan. Add the quartered onions, cover, and cook over medium-low heat until the onions are soft and the liquid has thickened slightly.

Sweet Potato

Fry the sweet potato with the garlic, oregano, and a drizzle of olive oil until soft and golden. Remove from heat and set aside.

Aubergine

Slice the aubergine into fillets. Mix the olive oil and spices together, then brush over both sides of each fillet. Grill on a medium-hot skillet until soft and nicely charred.

To Plate

Spread the yoghurt as a base, then layer the sweet potato, braised onions, and grilled aubergine on top. Finish with fresh lettuce leaves and sliced radishes.

Serving Suggestion

A beautiful starter, especially alongside fresh sourdough, flatbread, or seed crackers.