Charred baby aubergines

Charred baby aubergines

From
Posh Kebabs
Serves
4
Cooking time
20 mins

Thread the baby aubergines onto skewers so they won’t roll through the gaps of the barbeque. Perfect summer food, cook over a flame to give a wonderful smoky flavour. If it’s not barbeque weather, a griddle pan will suffice.

Ingredients

Quantity Ingredient
16 baby aubergines, halved lengthways
1 tablespoon olive oil
50g butter
3 tablespoons tomato puree
2 teaspoons smoked paprika
1 teaspoons turkish pepper flakes
200g greek yogurt
1 garlic clove, crushed
8 flatbreads
100g rocket

Method

  1. Heat a griddle pan or barbeque to high. Thread the aubergines onto 4 large skewers, brush with the oil, and cook for 3–5 minutes on each side, or until charred and softened.
  2. Meanwhile, melt the butter in a small pan, then add the tomato purée, smoked paprika, and Turkish pepper flakes. Remove from the heat after about 2 minutes.
  3. In a bowl, mix the yogurt and garlic. Heat the flatbreads in a warm oven or on the barbeque for a few seconds. Spread the flatbreads with the garlic yogurt, lay over the charred aubergines, add a handful of rocket leaves, drizzle with the tomato butter sauce, and serve.
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