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