Char-grilled aubergines

Char-grilled aubergines

By
From
The Natural Cook
Serves
5–6
Photographer
Laura Edwards

The scorched flesh of an aubergine is exquisite in taste. It reminds me of eating in Morocco, where it was served up on plates with fried fish and lemon. Aubergines take a while to cook, so you don’t want the barbecue or griddle to be at a searing heat; you will need to adjust the temperature as you cook, so they become tender all the way through.

Ingredients

Quantity Ingredient
2 aubergines, (about 500g)
light olive oil

Method

  1. If using a barbecue, allow the coals to become white hot, then to cool down a little. Or place a griddle pan over a medium heat. Slice the aubergines into 1 cm-thick slices from top to tail. Brush them with light olive oil and season with salt. Place on the barbecue or griddle pan and allow to char, brushing with more oil as they cook; aubergines are best when they are slightly burned in places and golden in others. Once charred, flip and char the other side. Check they are soft and cooked through. Serve hot or cold.

Variations

  • Rolled with anchovy and piquillo: As a little snack, cut leftover char-grilled aubergine slices into quarters and roll each one with a piquillo pepper and an anchovy inside, securing shut with a cocktail stick. Great as a pre-dinner nibble.

    My favourite salad: a simple mix of whatever vegetables are available, char-grilled, seasoned with a little yogurt and a sprinkle of sumac, cumin and/or chilli.

Storage

  • Char-grilled aubergines will keep for four days in a sealed container in the fridge. Return to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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