Poppy Seeded Marinaded Aubergine

by Edward Daniel
Caption of Raw Marinaded Aubergine with Poppy Seeds. Image by Edward Daniel (c).

Poppy Seeded Marinaded Aubergine make a refreshing change and add versatility to one’s repertoire. Raw Marinaded Aubergine also brings out their somewhat forgotten taste. I love this Raw Marinaded Aubergine with Poppy Seeds because of its elegance and simplicity.

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Raw Marinaded Aubergine with Poppy Seeds. Image by Edward Daniel (c).
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Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1tsb rock salt, ground
  • 2 aubergines
  • 1 lemon, zest and juice
  • 2tsb date syrup
  • 6tsb rapeseed oil
  • 1tsp poppy seeds

Instructions

  1. Roughly cut the aubergines. And then cover them with the salt. Use your fingers all the way round to work the aubergine. Place the aubergines into a colander over a large bowl. Cover and leave to drain for about 3 to 4 hours.
  2. Take a clean cloth and wipe away any excess liquid. Place into a large serving dish.
  3. Make the marinade by mixing together the juice, syrup and oil. pour over the aubergines. Chill the aubergines in the fridge for about 24 hours turning regularly.
  4. When ready to serve sprinkle over the poppy seeds.

 

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