Ixta Belfrage’s vegan recipe for aubergines with lime yoghurt and tomato chilli oil | Vegan food and drink (2024)

Aubergines with lime yoghurt and tomato, cinnamon and chilli oil

Prep 15 min
Cook 35 min
Serves 4

3 aubergines, cut into 2½ cm-thick rounds (800g)
3 tbsp light and mild olive oil (or sunflower oil)
1 tsp fine salt
1 jalapeño, cut into thin rounds (optional)
1 tbsp chives, roughly chopped

For the chilli oil
1½ tbsp sesame seeds
2 cinnamon sticks, roughly broken
1 dried habanero chilli (optional)
1 whole star anise
½ small onion, peeled and very finely chopped (40g)
½ tsp fine salt
6 tbsp light and mild olive oil, or sunflower oil
2 garlic cloves, peeled and very finely chopped
1½ tsp maple syrup
1 tsp sweet paprika (not smoked)
¾ tsp chipotle flakes
¾ tsp pul biber (or aleppo flakes or gochugaru flakes)
½ tsp tomato paste/puree
2 very ripe tomatoes (300g)

Heat the oven to 250C (230C fan)/475F/gas 9+. Put the aubergines in a large bowl with the oil and fine salt, and mix well. Spread out on a large, flat, parchment-lined baking tray and roast for 20 minutes. Turn the tray, flip over each aubergine round and continue to roast for another 10 minutes, or until both sides of each round are a deep golden brown.

To make the chilli oil, spread out the sesame seeds, cinnamon sticks, habanero and star anise in a small frying pan and put on a medium heat. Toast for four minutes, shaking the pan every now and then, until the seeds are golden brown. Tip the seeds on to a plate (leave the cinnamon, habanero and star anise in the pan) and set aside.

Add the onion, salt and two tablespoons of the oil to the pan and return to a medium-high heat. Fry, stirring, for three to three and a half minutes, or until the onion turns golden brown (careful you don’t burn it). Remove from the heat and add the remaining four tablespoons of oil, the garlic, maple syrup, paprika, chipotle, pul biber and tomato paste, and stir well.

Tip the sesame seeds into a mortar with a good pinch of flaked salt and roughly crush to break the seeds and release the flavour, but not so they become powdery. Tip the seeds into the chilli oil and mix.

Spread the yoghurt on a platter and top with the aubergines, leaving space between the rounds so you can see the yoghurt beneath. Spoon over most of the chilli oil and squeeze over some lime juice. Finish with the jalapeno and chives and serve with lime wedges on the side.