Jamie Oliver

Joanna Lumley's aubergine kuzi

Topped with toasted sultanas & almonds

Joanna Lumley's aubergine kuzi

Serves 4
Cooks In1H 10M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    313
    16%
  • Fat
    20.7g
    30%
  • Saturates
    5.1g
    26%
  • Protein
    11g
    22%
  • Carbs
    25.4g
    10%
  • Sugars
    21.9g
    24%
  • Salt
    1.2g
    20%
  • Fibre
    2.6g
    -

Of an adult's reference intake

Jamie's Friday Night Feast Cookbook
Recipe From

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 1 kg mixed aubergines
  • olive oil
  • 5 cm piece of ginger
  • 5 shallots
  • 5 cloves of garlic
  • coconut oil
  • 2 tablespoons brown sugar
  • 1 organic vegetable stock cube
  • 2 tablespoons natural yoghurt
  • 20 g sultanas
  • 50 g flaked almonds
  • 2 fresh red chillies
  • KUZI MASALA PASTE
  • 2 shallots
  • 2 cloves of garlic
  • 2 tablespoons paprika
  • 2 tablespoons tomato purée
  • 1 tablespoons ground coriander
  • 1 teaspoon ground anise seed , or 1 star anise, crushed in a pestle and mortar)
  • 1 teaspoon ground cumin
  • 4 tablespoons ground almonds
Tap For Method
Jamie's Friday Night Feast Cookbook
Recipe From

Jamie's Friday Night Feast Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Trim the aubergines, quartering any larger ones lengthways and halving any small, then toss in a roasting tray with sea salt, black pepper and a drizzle of olive oil. Roast for 40 minutes, or until softened and golden (now’s a good time to make your Roti jala batter).
  3. For the paste, peel the shallots and garlic, then place in a food processor with the rest of the paste ingredients and blitz.
  4. Peel the ginger and finely slice into matchsticks, then peel and finely slice the shallots and garlic.
  5. Place in a large frying pan over a medium heat with 1 tablespoon of coconut oil and fry 10 minutes, or until softened and golden.
  6. Stir in the paste and fry for 3 to 5 minutes, or until smelling fantastic.
  7. Pour in 500ml of water, add the sugar, crumble in the stock cube, and bring to the boil, stirring gently. Add the cooked aubergine, reduce to a low heat and simmer for 20 minutes, or until the sauce has thickened.
  8. Remove the pan from the heat and stir through the yoghurt.
  9. Toast the sultanas, then the almonds, in a dry frying pan until golden, while you deseed and finely slice the chillies. Scatter it all over the kuzi, and serve with Roti jala (lace crêpes) and Sambal nenas (pineapple relish) – delicious!

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Nutrition per serving
  • Calories
    313
    16%
  • Fat
    20.7g
    30%
  • Saturates
    5.1g
    26%
  • Protein
    11g
    22%
  • Carbs
    25.4g
    10%
  • Sugars
    21.9g
    24%
  • Salt
    1.2g
    20%
  • Fibre
    2.6g
    -

Of an adult's reference intake