I mentioned a while back that aubergines were a little strange - not really solo superstars, but great when accompanied with things. Well, courtesy of Yotam Ottolenghi (again.. bit of a theme here - our friend Man About Perth gave us his book as a leaving present before he returned to .. Perth, and we're very grateful!), we had a shot at chilli marinaded aubergines.
Like the best of Ottolenghi's recipes, this one's a bit fiddly but totally stunning.
Big chunks of aubergine, seared on the griddle, then baked in the oven for about quarter of an hour. Goes without saying that olive oil is needed here to brush over the aubergine chunks.
Meanwhile, chop up some fresh oregano, coriander and chilli, mix with lemon juice and olive oil. Once the aubergine chunks are out of the oven, marinade them in the herbs and chili for about 2 hours. Serve at room temperature.
Oh, and the final touch - tahini paste mixed with a bit of water, lots of lemon juice, salt and pepper. Gorgeous.
Dear Man About Brockley,
ReplyDeleteYou seem to have missed posting recently - please sort this out!
Yours Truly,
Man About Perth