Thursday, September 22, 2011



Time for food! This is about the ONLY thing I like to do with aubergine (or eggplant) these days. If you're not sure about them, you've got to try this.  It's super easy and utterly irresistible - that is if you like a piquant taste! I will warn you though to quadruple this recipe, coz you'll wish you had more. Serve with bread, couscous dishes, roasted veges, or part of a mezze table - and remember the wine.


2 large aubergine (eggplant), 1/4 cup olive oil, 3 cloves chopped garlic, 2 teaspoons paprika, 1 teaspoon ground cumin, 1/4 teaspoon chilli powder,1/2 cup cold water, 2 tablespoons olive oil (extra), juice of 2 lemons, sea salt and fresh ground pepper.

Preheat oven 170 deg C. Cut aubergine into 1cm thick slices and brush both sides with the first quantity of olive oil, place single layer in baking dish lined with non-stick paper. Bake 20-30 mins turning once til aubergine has softened and are golden. Roughly chop aubergine, put into bowl and add garlic, spices, and water - mix well. Heat 2 tablespoons olive oil in frying pan, add the eggplant mixture and cook over gentle heat for about 10 mins until moisture has evaporated, and mixture is thick. Add lemon juice and cook another couple mins. Season with salt and pepper.

It does keep 3-4 days stored in fridge, but it would never last that long.  Bring to room temperature before serving.

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