Name: Sous vide spiced aubergine with turmeric and coconut sauce, cashew butter and crispy kale
Total time: 1 h 40 min
Ingredients: 6 baby aubergines; 1/2 tsp coriander seeds; 1/2 tsp fennel seeds; 1/2 tsp cumin seeds; 50ml of olive oil; table salt; sea salt; freshly ground black pepper; 200g of kale; 1 tbsp of olive oil; 1 tbsp of cashew nuts; table salt; 20g of fresh turmeric, sliced; 2 shallots, sliced; 1 knob of ginger, 3cm in length, peeled and sliced; 20g of cashew nuts, toasted; 1/4 bunch of coriander stalks; 400ml of coconut milk; 1 dash of vegetable oil; 100g of cashew nuts, toasted; 100ml of warm water; salt

Starter
Medium
4
1 hour 40 minutes

PT1H40M

Chantelle Nicholson's sous vide aubergine recipe is cooked with a host of aromatic spices and served with a rich, vibrant turmeric sauce. Cashew butter and kale crisps add richness and texture to the dish.

Sous vide aubergine

Kale crisps

200g of kale
1 tbsp of olive oil
1 tbsp of cashew nuts
table salt

Turmeric and coconut sauce

20g of fresh turmeric , sliced
2 shallots , sliced
1 knob of ginger , 3cm in length, peeled and sliced
20g of cashew nuts, toasted
1/4 bunch of coriander stalks
400ml of coconut milk
1 dash of vegetable oil

Cashew butter

100g of cashew nuts, toasted
100ml of warm water
salt

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shopping List

Pestle and mortar
Water bath
Large vacuum bags
Bar sealer
Piping bags
High-power blender

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

200g of kale
1 tbsp of olive oil
1 tbsp of cashew nuts
table salt

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

1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
50ml of 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

1 dash of vegetable oil
1/4 bunch of coriander stalks
2 shallots , sliced
1 knob of ginger , 3cm in length, peeled and sliced
20g of cashew nuts, toasted
400ml of coconut milk
20g of fresh turmeric , sliced

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

Discover more:

Chantelle Nicholson

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.