The aubergine is one of our hero ingredients: cooked in different ways, it can take on a spectrum of flavours. Here, Mitz Vora of new Fitzrovia restaurant Foley's gives it a sweet and sticky glaze before adding crunch and texture with quinoa, feta and pomegranate seeds.
For the aubergine
- 4 aubergines
- 200ml rapeseed oil
- 3 tbsp salt
- 3 tbsp garam masala
- Pomegranate seeds and coriander cress, to garnish
For the date and pomegranate glaze
- 250ml pomgranate molasses
- Juice of 1 lemon
- 200ml date honey
For the puffed quinoa
- 100g quinoa
- 1l water
- 1 tbsp salt
For the chilli lime yoghurt
- 500g Greek yoghurt
- 1 fresh green chilli, finely chopped including seeds
- Zest and juice of 1 lime
- 1 tbsp salt
- 1 tsp cracked black pepper
- First, make the quinoa. Combine the ingredients in a heavy-bottomed pan and bring to the boil. Simmer for about 20 mins or until cooked. Drain and leave to cool. Either leave to cool overnight or briskly dry fry, then deep fry in oil until it begins to pop. Drain on a paper towel and season with salt immediately.
- To cook the aubergines, slice off the tops and cut in half lengthwise. Mix together the oil, salt and garam masala and use it to evenly coat the aubergine.
- Lay the aubergines face down on a baking tray lined with parchment paper. Roast at 200°C for 10 minutes until they're soft and cooked through.
- To make the glaze, combine all the ingredients in a bowl and season with salt.
- To make the chilli lime yoghurt, mix all the ingredients together in a bowl.
- Brush the aubergines with the glaze and put them back in the oven until they become sticky.
- To serve, place the sticky aubergine on a plate, drizzle with the chilli lime yoghurt, and then sprinkle with pomegranate seeds, puffed quinoa and crumbled feta. Garnish with coriander cress.