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
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