200°C · 15-30 minAllergens
Gluten
Lactose
Sulfiet
MosterdSmoked Aubergine with Saffron Sauce
I love making this softly smoked aubergine. The saffron sauce made from yoghurt and sumac is both refreshing and rich, pairing beautifully with the warm flavour of the aubergine. Accompanied by a hearty wholegrain bulgur salad with roasted vegetables, sautéed chickpeas, feta, and a dressing with vadouvan.
Smoked Aubergine with Saffron Sauce
Aubergine, carrot, fennel, yellow beetroot, spinach, garlic, sweet potato, lemon, fresh dill, mint and parsley, preserved lemon, kalamata olives, chickpeas, saffron, sumac, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), pumpkin seeds, raisins, feta made from pasteurised sheep and goat milk, Greek yoghurt, yoghurt, bulgur, baking soda, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the aubergine with the bulgur salad loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the saffron sauce (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the aubergine with the bulgur salad covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the saffron sauce (cold). Disposable containers cannot go in the oven, transfer to an oven dish.