Sous vide spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale


First published in 2017
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Sous vide aubergine

Kale crisps

Turmeric and coconut sauce

Cashew butter

  • 100g of cashew nuts, toasted
  • 100ml of warm water
  • salt
For the kale crisps, massage the oil into the leaves and season well with table salt. Microplane the cashew nuts over the kale and place in a dehydrator or 60°C oven overnight to crisp up
For the aubergine, preheat the water bath to 72°C
Place the coriander, fennel and cumin seeds in a dry frying pan over a moderate heat and toast until fragrant, lightly crush and mix with the olive oil
Halve the aubergines lengthways and score the flesh in a crisscross pattern. Season liberally with table salt and leave for 10 minutes. After 10 minutes, wipe away the salt and any excess moisture
Place the aubergines in 2 vacuum bags and add the spiced oil. Seal, being careful not to take all of the air out as you will crush the aubergines, and place in the water bath for 90 minutes
For the turmeric and coconut sauce, heat a dash of vegetable oil in a large saucepan. When hot, add all the ingredients apart from the coconut milk. Season well, cook for 10 minutes until lightly coloured then add the coconut milk
Simmer for 20 minutes then place in a blender and blitz until smooth. Pass through a fine sieve
For the cashew butter, place the cashew nuts in a blender, season well and add the warm water. Blend until smooth, adding a little more water if necessary. Transfer to a piping bag
  • salt
  • 100g of cashew nuts, toasted
  • 100ml of warm water
Remove the aubergines from the bags and season with a little sea salt and pepper
Plate the aubergines with dots of cashew butter, drizzles of turmeric sauce and pieces of crispy kale
First published in 2017
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