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Contemporary healthy magazine
INGREDIENTS (serves 4 as a side dish)
800 grammes aubergine (4-5 small aubergines)
3 tbsp coconut oil, melted
1 tbsp curry powder
1 tsp turmeric powder
1 tsp good quality sea salt
2-3 tbsp coconut nectar or maple syrup
2 heads garlic
This recipe is so fast and easy to make, it will make you fall in love with aubergines all over again. A perfect way to enjoy this beautiful autumnal vegetable alongside any of your favourite dishes. I love to have these roasted aubergines with home-made hummus and a green salad!
Preheat the oven at Fan 180ºC.
Gently pierce each aubergine with a sharp knife or fork all around. Slice the aubergines in half lengthways (do not discard the top). Using a sharp knife proceed to create crevices making diagonal parallel lines (2 centimetres apart) in both directions as to create diamond shapes. Peel off the external layers of the garlic heads and slice off the tops horizontally exposing the insides of the garlic cloves.
In a big mixing bowl combine the melted coconut oil, curry powder, turmeric powder, salt and maple syrup with a hand whisk.
Slather the aubergines with this mixture making sure some of it penetrates into the cervices. Do the same with the garlic heads.
Place the aubergine (with the insides facing up) and the garlic on a baking tray lined with baking sheet. Pop the tray in the oven for 35 to 40 minutes or until the aubergines are completely soft, tender and easy to break apart with a fork.
Serve and enjoy!
* Use gloves to avoid staining on your hands from the turmeric in the mixture.
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