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 and Jimmy's Friday Night Feast
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
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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
  • 1 tablespoons ground coriander
  • 1 teaspoon anise seed powder
  • 1 teaspoon ground cumin
  • 2 tablespoons paprika
  • 2 tablespoons tomato purée
  • 4 tablespoons ground almonds
Tap For Method
Jamie and Jimmy's Friday Night Feast
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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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, and place in a food processor with the remaining ingredients and blitz to a paste.
  4. Peel and finely slice the ginger into matchsticks, then peel and finely slice the shallots and garlic.
  5. Place a large frying pan over a medium heat with 1 tablespoon of coconut oil, add the ginger, shallots and garlic, and fry for 10 minutes, or until softened and golden.
  6. Stir in the paste, then 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 is thickened.
  8. Remove the pan from the heat, then stir through the yoghurt.
  9. Toast the sultanas followed by the almonds in a dry frying pan until golden, while you deseed and finely slice the chillies, then scatter over the kuzi.
  10. Serve the kuzi with Roti jala (lace crêpes) and Sambal nenas (pineapple relish) – delicious!
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Tips

If you can’t find anise seed powder, bash 1 star anise in a pestle and mortar and use this instead.

Tip

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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