Oven-roasted aubergine, tender and golden, drizzled with a creamy fermented coconut and saffron sauce. It's a plant-based, dairy-free recipe inspired by a Yotam Ottolenghi classic, where the coconut brings the creaminess you'd normally get from yogurt. For a generous platter, the 500 g size goes further; the 125 g one is plenty for the sauce.
Ingredients
- 3 aubergines
- ¾ cup natural fermented coconut
- 1 pinch of saffron threads
- 3 tbsp hot water
- 1 garlic clove, crushed
- 2½ tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Coarse sea salt
- 2 tbsp pine nuts (optional)
- 2 tbsp pomegranate seeds (optional)
- A few basil leaves
Method
- For the sauce, soak the saffron in the hot water for 5 minutes.
- Pour the infusion into a bowl with the fermented coconut, garlic, lemon juice, olive oil and a little salt. Whisk until you have a smooth, golden sauce.
- Taste and adjust the salt, then refrigerate. The sauce keeps well in the fridge for up to 3 days.
- For the aubergine, preheat the oven to 220 °C. Slice the aubergines, place them on a tray and brush both sides generously with olive oil. Season with salt and pepper.
- Roast for 20-35 minutes, until the slices turn a lovely golden brown. Leave them to cool.
- Arrange the slices on a platter, slightly overlapping. Drizzle the coconut and saffron sauce over the top, scatter over the pine nuts and pomegranate seeds and finish with a few basil leaves.
Time: 50 minutes · Serves 4
You might also like our roasted sweet potato with fermented coconut cream. Find COCO by Angela at your nearest shop.