Monday, 24 May 2010
Aubergines in honey and almond sauce
The photo really doesn't do this one justice! We had a couple of aubergines to use up, and I really fancied making it with the Al'fez Honey and Almond Tagine Sauce that I adore but the cupboard was bare. Doh! Not to be deterred, I thought back to the vegan carbonara sauce that I'd tried a while back and though that I could probably do something similar here. The result was just what I was looking for. Almondy with hints of honey, cinammon and nutmeg. We had it with quinoa for a low carb, high protein feast for the senses! Here's how I did it...
Heat some sunflower oil in a pan and add a cinammon stick, fry until the flavour is released and then add a chopped onion and the aubergine, cook until soft adding water if necessary. Meanwhile in the blender whizz up 1 cup of almonds with 1 tbsp of peanut butter, a clove or two of garlic and a couple of tablespoons of honey. Take 300ml of stock and add just enough to get the nuts blended, then when its houmousy in texture add the rest of the stock. Pourt this onto the cooked aubergine and onion, cook through (it will thicken up when heated) and then add grated nutmeg. Enjoy!