Coconut amino and chilli aubergines
Plant-based deliciousness
By using coconut-aminos (a healthier soy sauce alternative), this dish becomes paleo friendly. They're packed full of flavour, and we've used Cocofina's aminos which you'll find in The Paleo Box. Warning: the chilli here has a real kick!
You'll need:
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2 gloves garlic
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15g fresh root ginger, roughly chopped
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2 red chillies, roughly chopped
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2 tbsp tomato purée
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2 tbsp raw honey
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1 tbsp coconut aminos
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1 tbsp oilve oil
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½ tsp himallayan salt
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Black pepper
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2 large aubergines
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1 tbsp sesame seeds
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2 spring onions
To make:
1) Preheat the oven to 200˚C. In a blender or food processor, blitz the garlic, ginger, chilli tomato purée, honey, coconut aminos, olive oil, salt and pepper into a loose paste.
2. Slice the aubergines lengthways, then deeply score in a criss-cross pattern (try not to cut through the skin).
3. Put the aubergines on a roasting tray, then spoon over the paste, pushing it into the incisions. Cover with foil and roast for 30 minutes.
3. Remove the foil, scatter over the sesame seeds and roast uncovered for a further 15 minutes, until very tender and browned.
4. Scatter over the spring onions and serve.
