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Asian Aromatic Base
Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Charred Aubergine Mexican Salad
PREP TIME: 30 mins
COOKING TIME: 1 hr
SERVES: 8
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy125kcal
Fat5.6g
Saturates2.7g
Sugar8.3g
Salt0.26g
Ingredients...
2 aubergines, sliced into rounds
100g desiccated coconut
10g Essential Cuisine Dark Mexican Style Seasoning
800g cooked lentils
1 bunch spring onions sliced
½ bunch coriander chopped
160g cashew nuts, roughly chopped
For the sugar spice onions
5 onions
100g soft brown sugar
10g Essential Cuisine Dark Mexican Style Seasoning
For the dressing
300ml coconut milk
Juice 5 limes
2 tbsp nigella or onion seeds
100g mango chutney
Method...
1. Fry the onions with the 10g Essential Cuisine Dark Mexican Style Seasoning for 15 minutes on a low heat until soft. Add the sugar and cook for a further 2-3 minutes until the onions are sticky and golden brown.
2. Mix the aubergine with 25g of the Essential Cuisine Dark Mexican Style Seasoning, a drop of olive oil and a little salt and leave for 5 minutes. Griddle on the bbq or in a pan until charred and soft.
3. Toast the coconut with the last 5g of Essential Cuisine Dark Mexican Style Seasoning.
4. Whisk together all the dressing ingredients. Season to taste.
5. Mix the lentils, spring onions, coriander, nuts, onions and most of the coconut in a bowl. Add half the dressing and mix well. Top with the aubergine and serve the remaining dressing on the side
