Caramelised Aubergine Tartlet With Zhoug And Coconut | pebble magazine
Eat & Drink

Caramelised Aubergine Tartlet, Zhoug, Coconut and Coriander Recipe

Share article on...

Facebook

Whatsapp

Twitter

Pinterest

Support us from £3 a month and fund new journalism on topics that matter to you

Become a Patron

Caramelised Aubergine Tartlet, Zhoug, Coconut and Coriander Recipe

Recipe
Eat & Drink
4 Servings
Prep time: 30 mins
Cook time: 35 mins

Rustle up this vegan friendly impressive tartlet for a plant-based weekend dinner that tastes delicious.

Georgina Wilson-Powell

Sun 17 Jan 2021

Zhoug has its origins in Yemeni cuisine. It can be quite spicy, but the additional herbs and spices in the recipe make this one of my favourite accompaniments.

It pairs really well with the unctuous, savoury aubergine. Pomegranate molasses is one of my favourite ingredients too; it has a rich sweetness that is so well balanced with a rounded acidity.

Recipe taken from Planted by Chantelle Nicholson. (Published by Kyle Books).

plates of aubergine tart from above

2 aubergines
50ml vegetable oil
1 teaspoon table salt
1 quantity of Zhoug (see recipe below)
½ teaspoon cumin seeds
4 sheets of filo pastry
2 tablespoons olive oil
100g coconut yoghurt
½ bunch of coriander, leaves chopped
2 tablespoons pomegranate molasses
Micro coriander, to garnish (optional)

Ingredients for zhoug
1 small bunch of coriander, leaves picked
½ small bunch of flat-leaf parsley, leaves picked
1 green chilli, deseeded and finely diced
½ teaspoon cumin seeds, toasted and finely crushed
1 cardamom pod, finely crushed
2 cloves, finely crushed
½ teaspoon agave syrup
2 garlic cloves, peeled and finely grated
50ml olive oil
½ teaspoon table salt

Comment on this article

What to Do Next

Subscribe To
pebble

Stay up to date with all the latest eco news and features. We plant trees for every subscriber. Every 100th subscriber wins their own tree.

Support Us On
Patreon

From £3 a month. Help us invest in new journalism on topics that matter to you.

Join Our Facebook
Community

Ask questions and share tips, recipes and your green wins in our super friendly Facebook community, the pebble pod.

Support us from £3 a month and fund new journalism on topics that matter to you

Become a Patron