Roasted aubergine with mango sauce, lime yoghurt and sesame salt

Ingredients Serves 4

3 aubergines, cut into 3 cm-thick rounds (800g)

4 tbsp olive oil

1 tsp Achiote/annatto seeds, blitzed to a powder (or use ½ tsp paprika + plenty of black pepper)

2 tsp maple syrup

½ tsp Calabrian chilli paste aka crema di peperoncino

2 tsp Maldon sea salt

2 spring onions, green ends julienned

2 limes, cut into cheeks

Mango sauce

4 tbsp olive oil

350g pineapple juice

40g freshly squeezed tangerine juice (from 2-3 tangerines)

150g extra ripe mango, finely chopped

1 brown onion, peeled and cut into eighths

4 garlic cloves, peeled and crushed with the side of a knife

4 allspice berries, roughly crushed

1 cinnamon stick, broken

1 dried guajillo chilli

Very generous pinch Maldon sea salt

Lime yoghurt

350g unsweetened coconut or regular yoghurt 

1 small garlic clove, finely grated/crushed

1 tsp lime zest 

¼ tsp Maldon sea salt

Sesame salt

2 tbsp sesame seeds

¾ tsp medium curry powder

½ tsp gochugaru chilli flakes

1 tsp Maldon sea salt (or more, to taste)

Method

Preheat the oven to 230°C fan. Add the aubergines to a large bowl with the oil, achiote, maple, chilli paste and salt and mix well. Spread out on a large, flat, parchment-lined baking tray.

Add all the mango sauce ingredients to a medium high-sided tray.

Place the aubergines on the top shelf of the oven and the mango sauce tray on the bottom shelf. Roast for 25 mins, then flip the aubergines and roast for another 10 mins, or until golden brown on both sides. At this point, the onions in the mango sauce should be nicely browned around the edges and the sauce should be the consistency of maple syrup. Set aside to cool.

Mix all the ingredients for the yoghurt together in a medium bowl.

Toast the sesame seeds in a very hot pan until golden brown and fragrant. Add all the sesame salt ingredients to a mortar and roughly crush (not too much, you don’t want the sesame seeds to become a powder).

Serve once the aubergine and sauce have cooled (they should be just above room temp or they’ll melt the yoghurt). Spoon the yoghurt onto a platter, then top with the roasted aubergines and the sauce (avoid the allspice berries and cinnamon stick).

Finish with the spring onions and sesame salt and serve with lime wedges.