Baked aubergines with cumin and lemon

Baked aubergines with cumin and lemon

By
From
The Natural Cook
Serves
6
Photographer
Laura Edwards

A simple way to prepare aubergines, these taste amazing turned into a pasta sauce, or eaten as an antipasti with rare beef, or even just spread on toasts.

Ingredients

Quantity Ingredient
2 aubergines, (about 500g)
pinch cumin seeds
1/4 lemon, juiced

Method

  1. You can cook these on a barbecue, a griddle pan or an open flame. If using a barbecue, get it to the stage of glowing white coals, then allow to cool a little. If using a griddle or a flame, place the griddle over a high heat, or just turn your gas flame on, and preheat the oven to 170°C. Now char the aubergines whole, turning with tongs to allow each side to blacken. If using a barbecue, after charring the aubergines on a high heat, move them to a cooler part of the grill to cook through for 20–30 minutes, until soft right to the centre. If using a griddle or gas flame, once charred, bake the aubergines in the hot oven for 30–40 minutes. Whichever method you use, make sure your aubergine is completely soft. Allow to cool a little, then scrape out all the flesh into a bowl. Discard the burnt skin. Season, mix with the cumin seeds and lemon juice and serve as a salad, side dish or dip.

Variation

  • With chermoula: Cook 1 quantity baked aubergines, but don’t scrape the flesh out or add the cumin or lemon. Meanwhile, make 1 quantity chermoula. Cut the baked aubergines into halves. Spread a good dollop of chermoula on each half and serve hot or cold. Serves 4 as a starter or side dish.

Storage

  • Baked aubergines keep well for four days in sealed containers in the fridge. Return to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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