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40 | JULY 2019 Photography | MICHAEL HEDGE

570

cals

33 G

fat

13 G

protein

58 G

carbs

8

serves

DARK CHOCOLATE AUBERGINE CAKE

Look, you winced at beetroot brownies once. Aubergines top up

longevity-boosting fibre, of which a recent study found most women

don’t get enough. Throw in dark chocolate for an extra antioxidant hit

INGREDIENTS

Drizzle of olive oil

• 400g aubergine,
  peeled and cubed


• 340g 70% dark
  chocolate • 250g
  sugar • 1 tbsp honey


• 140g cocoa powder
  (plus extra for dusting)


• 170g almond flour


• 2 tbsp plain flour •
  2 tsp baking powder


• 3 large eggs •
  pinch of salt • 1 tbsp
  toasted pine nuts

METHOD

1 | Preheat the oven to

180°C. Brush the sides

of a baking tin with oil

and line the bottom

with baking parchment.

2 | Steam the aubergine

cubes for about 20

mins before placing in

a blender along with

the chocolate. Puree

until smooth and the

chocolate has melted,

then transfer to a large

bowl and allow to cool

at room temperature.

3 | Whisk the sugar,

honey, cocoa, almond

flour, plain flour, baking

powder, eggs and

salt into the choco-

aubergine mixture,

then mix until smooth.

4 | Decant the batter

into the baking tin until

it comes about halfway

up the sides. Bake for

around 45 mins, until a

cracked crust appears.

Remove from the oven,

set aside, and sprinkle

toasted pine nuts on

top while it’s still hot

• then eat those
  judgemental words.

365

cals

19 G

fat

7 G

protein

23 G

carbs

2

serves

AUBERGINE KATSU CURRY

This plant-based take on your go-to Wagamama order will boost

your levels of little-known nasunin – an antioxidant found in

the purple skin that aids cognitive function. A no-brainer

METHOD

1 | Get started by

mixing together 2 tbsp

cornflour, the five spice

and the salt in a bowl,

then add the aubergine

and coat well.

2 | Place a pan over a

medium heat and add

1 tbsp oil. Give it a sec

to warm, then add the

aubergine and pan-fry

for 7 to 8 mins on both

sides (don’t do an

Usher and let it burn).

3 | Now for the curry.

Place a large saucepan

on the heat and add 1

tbsp oil. Add the onion,

carrots, celery and garlic

and fry for 5 to 6 mins.

Chuck in the spices

and stir for 2 to 3 mins

until they smell, erm,

spicy. Then add the

stock and simmer until

reduced by half.

4 | Pour the sauce

into a blender or blitz

using a stick blender

until smooth, then

stir in the remaining

2 tbsp cornflour. Drizzle

generously over the

aubergine and tuck in.

INGREDIENTS

4 tbsp cornflour • 1 tsp

Chinese five spice •

pinch of salt • 2

aubergines, quartered

lengthways • 2 tbsp

olive oil • 1 onion,

finely diced • 2 carrots,

finely diced • ½ head

of celery, chopped • 1

garlic clove, chopped

• 2 tsp curry powder •
  1 tsp ground turmeric


• 1 tsp garam masala •
  500ml vegetable stock

AUBERGENIUS

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