Grilled aubergines with spices and argan oil yoghurt
- 60 g of golden raisins
- 40 g dried cranberries
- 4 teaspoons coriander seeds
- 5 teaspoons of ras-el-hanout
- 2 teaspoons orange blossom
- 4 aubergines
- 300 g of soya yoghourt
– Preheat the oven to 200°C.
– Rehydrate the raisins and cranberries for 5 minutes, covering them with hot water. Drain them.
– Finely crush the coriander seeds in a mortar.
– In a bowl, combine the coriander powder, ras-el-hanout and olive oil. Season with pepper and salt.
– Add the raisins and orange blossom.
– Cut the aubergines in half lengthwise, and slightly score the flesh with the tip of a knife forming a grid.
– Baste the aubergines generously with the spicy marinade and put them in the oven for about thirty minutes.
– In a bowl, combine the yogurt and argan oil. Season with pepper and salt. Keep in the refrigerator.
– Lightly brown the pine nuts in a dry frying pan.
– Cut the spring onion into thin circles (as well as its green part).
– Chop the coriander.
– When you remove the aubergines from the oven, let them cool for a moment, then sprinkle the dish with coriander, spring onions and pine nuts. Serve the grilled aubergines with the white argan-flavoured sauce and a few chopped chives.
Recipe © C’est ma food
For a 100% gluten-free dish, you can serve this dish with white rice or pilaf, polenta, or quinoa. Otherwise, bulgur is a cereal that will also go very well with this dish.
Soya yoghurt can be replaced by whole cow milk yoghurt that contains lactose.
When cooking is nearly finished, if the eggplants become too dark, you can place a sheet of baking paper on top.