Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Griddled Aubergine with Cucumber, Walnuts and Cumin
Introduction
I love this dish, with the hot, blackened aubergine against the crisp, cold cucumber and the warming walnut and cumin – a refreshing combination, and perfect for a hot day. Aubergine cooked on the barbecue tastes like nothing else, but I’ve given options for making this dish indoors as well, so you can have it year-round.
Ingredients
| aubergines, cut into 1cm slices | |
| sea salt flakes | |
| cumin seeds, roughly ground | |
| cucumber, cut into 1cm slices | |
| olive oil, plus more for brushing | |
| walnuts, roughly chopped | |
| lemon, juice only |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
