SMOKY AUBERGINE PURÉE (basic
recipe)
The
best way to get the smoky flavour is to roast the aubergine directly on
glowing embers. The process takes around 15 – 20 minutes, turning the
aubergine frequently to prevent burning. The aubergine is ready when the
outside is evenly charred and the inside perfectly soft and pulpy. When
a braai is not available, roast directly on a gas fire; or, simply,
bake it in a very hot oven (heated to maximum) for 25 - 30 minutes.
Before baking stab the aubergine, with a wooden skewer or the tip of
your knife in a few places, otherwise the aubergine will explode.
When
ready, allow the aubergine to cool a little and then peel off the
charred skin. I do it under very slow running cold water to help to
remove loose pieces of burnt skin. Place the pulp in a colander and
drain for a few hours.
Final
remark on the subject of preparing aubergine:
I like chopping my aubergine by hand – it makes a nicer, more textured
salad rather then the creamy paste produced by mechanical
processor.
The
following four recipes are based on this delicious purée, which can
also be served as is, flavoured with olive oil, lemon juice or vinegar,
garlic, salt and fresh herbs. A chilli, or two, if liked, would not harm
it either.
AUBERGINE
& POMEGRANATE SALAD
This
elegant dish comes directly from the magnificent kitchens of the fertile
crescent, from the Euphrates River
to the Mediterranean shore, wherever aubergine and pomegranates grow. It
is a delicious combination of sweet, sour and fragrant. Serve it as a
part of a mezzah or a first course accompanied by hot pita or bread.
1
kg aubergine roasted as above
1 large pomegranate, peeled and separated into seeds
3 - 4 tbsp good olive oil
1 small red onion or a bunch of spring onion, chopped
1 - 2 cloves garlic, mashed
juice of 1 lemon or to taste
grated peel of 1 lemon
1 - 2 red chillies (optional)
4 - 5 tbsp mint and parsley, mixed and finely chopped
salt
(Serves 2 - 4)
Mix
the drained aubergine with two thirds of the pomegranate seeds, keeping
the rest for decoration. Add the remaining ingredients and chill for a
few hours to develop flavour. Decorate
with the remaining seeds and mint leaves. Serve at room temperature.
POOR
MAN'S CAVIAR
A
delicious
and refreshing dish eaten in southern Russia and Romania where it is
served as a salsa to accompany fish and meat dishes. Sometimes
roasted red and green peppers are added to the dish.
1
kg (2 lb) aubergine, prepared as above
350 g tomatoes, peeled, de-seeded and grated on a coarse grater
3 - 4 tbsp fruity olive oil
100 g red onion or spring onion, chopped
1 - 2 cloves of garlic, mashed
lemon juice to taste
grated peel of 1 lemon
4 tbsp finely chopped parsley
salt
2 or more green or red fresh chillies, seeds removed, chopped finely
(Serves 6 - 8)
Proceed
as above. Decorate with black olives and flat leave parsley.
BABA
GANOUSH
This
is an Arab classic. Serve as a part of the mezzah or as a first course.
1
kg (2 lb) aubergine, prepared as above
100 g raw tahini paste
2 cloves of garlic, crushed and mashed with a little salt
lemon juice, to taste
salt
2 tbsp fruity olive oil
4 tbsp chopped mint or parsley
green and red peppers, black olives and mint for decoration
Combine
ingredients. Decorate with spring onions and flat leave parsley.
AUBERGINE
& GOAT'S CHEESE SOUFFLÉ
1
kg (2lb)
aubergine
5 large eggs separated
3 tbsp extra virgin olive oil
150 chèvre or feta cubed
100 g ground almond and some for lining the moulds
grated peel of ½ a lemon
1 tbsp lemon juice
2 tbsp chopped mint or parsley
¼ tsp chilli cayenne or a few shakes of Tabasco
butter for greasing the ramekins
8 mint sprigs for decoration
(Serves 8 - small ramekins)
Mix
the aubergine purée together with the egg yolks and oil. Fold in the
cheese and all the other ingredients. Add a scant teaspoon of salt to
the egg whites and beat into a soft snow. Gently fold the beaten egg
whites into the mixture. Butter
the ramekins well and coat with ground almonds, shaking any excess out.
Three
quarter fill the ramekins with the mixture and bake in a hot oven 220ºC until
the soufflé has risen and the inside is dry when tested with a skewer.
Decorate with mint and serve immediately.
AUBERGINE
STUFFED WITH SHRIMPS & CAPERS
Delicious,
piquant and easy to make dish based on a Sicilian classic is served
accompanied with bread as a first course, or with rice, pasta or salad
for a light main course. Serve it hot or at room temperature where
it is at its best.
3
medium aubergines
3 tbsp olive oil
2 medium onions chopped
3 cloves of garlic, chopped
1 - 2 red chillies, de-seeded and chopped
3 - 4 anchovy fillets, chopped
500 g tomatoes, peeled, de-seeded and chopped
juice and grated peel of 1 lemon
300 g cooked peeled shrimps or small prawns
2 tbsp capers, rinsed
2 - 3 tbsp chopped dill, parsley or basil
salt
50 g Pecorino or Parmesan cheese, grated
(Serves 6)
Halve
the aubergine lengthwise and carefully scoop out the flesh of the
leaving
the skin intact. Chop the flesh coarsely. Lightly salt and leave in a
colander to drain for 30 minutes.
Heat
the oil and add the onion garlic, chilli, if used, and fry without
browning, until the onion has softened. Add the anchovies and continue to
fry for a few minutes until the anchovy has melted. Rinse the aubergine,
drain well, add to the frying mixture and continue frying, stirring
occasionally, for about 5 minutes. Add the tomato and lemon juice,
reduce the heat and simmer for about 25 - 30 minutes or until most of the
liquid has evaporated. Switch off the heat, and add the shrimps and
herbs and adjust the salt – as anchovies and capers are used only
little salt is needed.
Place
the skins on a greased baking tray. Pile the stuffing into the skins,
sprinkle with the cheese. Bake in a preheated oven, gas mark 7, 220ºC,
for about 30 minutes.
