Whole Aubergines with Saffron, Black Cardamom & Date Butter

Whole Aubergines with Saffron, Black Cardamom & Date Butter

Serves: 6

For the Aubergines:

• 6 medium-large aubergines

• Extra virgin olive oil, for brushing

• Black sesame seeds, to serve

• Natural yogurt, to serve

For the Spiced Butter:

• Good pinch of saffron threads (steeped in ½ tbsp boiling water)

• 6 black cardamom pods (seeds removed and ground)

• 60g unsalted butter, softened

• 4 Medjool dates, pitted and chopped

• 2 garlic cloves, crushed

• ¼ tsp cayenne pepper (or to taste)

• Generous pinch of ground ginger

• Sea salt flakes

Instructions

1. Prepare the Spiced Butter: In a bowl, mash the softened butter with the steeped saffron, ground cardamom, chopped dates, garlic, cayenne, and ginger. Season well with salt. Shape into a log, wrap in greaseproof paper, and chill in the fridge until firm.

2. Roast the Aubergines: Preheat the oven to 190°C fan (400°F). Prick the aubergines a few times with a fork and brush them lightly with olive oil.

3. Bake: Roast for 40–45 minutes until the aubergines are completely soft and look "deflated."

4. Assemble: Slit the hot aubergines down the middle. Add generous knobs of the spiced date butter inside the slit and allow it to melt into the flesh.

5. Serve: Sprinkle with black sesame seeds and serve with a bowl of cold natural yogurt on the side.

Nutrition (est.): ~215 cal | 3g protein | 11g fat | 28g carbs | 9g fibre