Masala Glazed Aubergine Platter

Serves 4 | Prep: 20 mins | Marinate: 30 mins | Cook: 25 mins

Where Mediterranean Meets Mumbai!

This is what happens when the best of Mediterranean mezze culture collides with bold Indian flavours - and the result is absolutely spectacular. Think of it as your new favourite sharing dish that bridges continents and brings people together around the table.

The star here is succulent aubergine strips, marinated in an aromatic lasooni (garlic-forward) blend with warming spices, then roasted until golden and meltingly tender.

But the real magic happens with the accompanying Indian-spiced bean houmous - cannellini beans and soya yogurt whipped into a cloud-like cream that's somehow richer and more interesting than traditional houmous, with layers of cumin, coriander, and that distinctive warmth of garam masala.

This isn't just fusion for the sake of it - it's two culinary traditions that naturally complement each other. The creamy, cooling bean houmous perfectly balances the robust, garlicky aubergine, while the Indian spices elevate what could be a simple dish into something genuinely exciting.

At 20-25g protein per serving with minimal oil, this proves that healthy eating doesn't mean sacrificing flavour or satisfaction. It's the kind of dish that works equally well as a substantial starter for entertaining or a light main meal with warm rotis. Your guests will be too busy asking for seconds to realise how nutritious it actually is.

This Masala glazed Aubergine platter is perfect for sharing, impressive enough for dinner parties, and satisfying enough to make regularly - this is mezze with a masala soul.

Lasooni Aubergine Strips

Ingredients:

• 2 large aubergines (eggplants), cut into thick strips

  
  

  MARINADE:

• 6 garlic cloves, minced

• 2 tbsp nutritional yeast

• 1 tbsp tahini or cashew butter

• 1 tsp extra virgin olive oil (optional)

• 2 tbsp lemon juice

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp turmeric

• 1 tsp garam masala- I used pau bhaji masala

• 1 tsp Kashmiri chili powder

• 1 tsp salt or to taste

• ¼ teaspoon ground black pepper

• 5-6 tbsp water

Method:

1. Cut aubergines into 1-inch thick strips, leaving skin on

2. Whisk together all marinade ingredients until smooth

3. Score the aubergine strips with a knife making sure not to piece through the whole thickness of the aubergine slice but just enough to make some grooves for the spice mixture to get into (see accompanying Youtube video)

4. Coat aubergine strips thoroughly and marinate for 30 minutes

5. Preheat oven to 200°C (180°C fan)

6. Arrange strips on parchment-lined baking tray

7. Bake for 20-25 minutes, flipping halfway, until golden and tender

   
   
   
   

Indian-Spiced White Bean Houmous

Ingredients:

• 400g tin cannellini beans, drained and rinsed

• 230g unsweetened soya yogurt

• 3 tbsp lemon juice

• 2 tbsp tahini

• 2 garlic cloves

• 1/2 tsp ground cumin

• 1/4 tsp ground coriander

• 1/4 tsp turmeric

• 1/4 tsp garam masala

• 1/4 tsp black mustard seeds, ground in a pestle and mortar

• 2 tbsp fresh coriander, chopped

• 1 tsp salt

• 1 teaspoon kashmiri chilli powder (optional)

• 1-2 tbsp water as needed

Method:

1. Add beans, yogurt, lemon juice, tahini, and garlic to food processor

2. Blend until very smooth and creamy

3. Add all spices and fresh coriander, pulse to combine

4. Add water if needed for lighter, fluffier texture

5. Taste and adjust salt and spices

   
   

To Serve:

1. Place warm aubergine strips on plates

2. Dollop the Indian-spiced bean & yogurt ricotta alongside

3. Garnish with fresh coriander and red onion

4. Serve with warm bread or rotis

   
   

Make-Ahead Tips:

• Bean & yogurt houmous can be made 2 days ahead

• Aubergines can be marinated overnight

Nutritional information per serving if serving 4 people: 319 calories, 10.9g fat, of which saturates 1.5g and 29.1g carbs, 16.5g protein,9.9 grams dietary fibre

Learn how to make it on Youtube...