Glazed aubergine with salsa macha & coriander oil

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Score the aubergines in a diamond pattern, using a sharp knife, taking care not to score too deeply. Put them on a large baking tray. Brush over the olive oil and drizzle over the date molasses. Season well and scatter over the thyme. Roast for 40-45 mins until soft, melted and caramelised.

• step 2

  Meanwhile, to make the coriander oil, heat a small dry frying pan over a medium heat. Add the garlic cloves and chilli and toast for 7-8 mins until blackened all over. Tip onto a plate and leave to cool. Blitz in a small blender or food processor with the rest of the ingredients together until smooth. Season to taste and set aside

• step 3

  To make the salsa macha, heat a frying pan over a medium heat. Stir in the sesame seeds and toast for 4-5 mins until golden. Tip half into a small, high-powered blender and blitz until finely ground. Transfer the rest to a bowl. Heat half the oil in a saucepan over a medium heat. Add the peanuts and garlic and cook until both are lightly golden, about 3-5 mins. Scoop out using a slotted spoon and add to the blender. Turn off the heat and leave the oil to cool to room temperature.

• step 4

  Once the oil has cooled, pour it into the blender and add both of the chilli flakes and 1 tsp salt. Blitz a few times to get a rough paste. Add the rest of the oil and the rest of the sesame and blitz a few times more. Taste and adjust the seasoning.

• step 5

  Serve the aubergine on beds of the quinoa with the two sauces drizzled over, then scatter over the coriander and pomegranate seeds.