Roasted aubergine with hemp seed chutney, pomegranate and fresh mint

by Avinash Shashidhara
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Ingredients

Fruit & Vegetables

  • 1 aubergine, ideally Sicilian and round
  • 2 aubergines
  • 1 lemon, juiced
  • 1/2 lemon, juiced
  • pomegranate seeds

Oils & Vinegars

  • 2 tbsp of sunflower oil
  • 1 dash of vegetable oil

Spices & Dried Herbs

  • 1 tsp fennel seeds
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 3 green chillies, finely chopped
  • 5g of cumin seeds, toasted and ground
  • 1 tsp freshly ground black pepper
  • 1 handful of fresh coriander, chopped
  • 4 green chillies, chopped
  • 1 tsp cumin seeds, toasted

Salad & Fresh Herbs

  • 1 tsp coriander seeds
  • 2.5cm of fresh ginger, chopped
  • 1 handful of fresh mint, chopped
  • 25g of coriander, chopped
  • 25g of fresh mint, chopped
  • red amaranth cress
  • mint leaves, finely sliced

Dairy

  • 100g of plain yoghurt

Store Cupboard

  • salt, to taste
  • salt
  • sesame seeds

Speciality Ingredients

  • 200g of hulled hemp seeds