Aubergine Ottolenghi Style
Directions
- 1Start by charring the aubergines. Rub them with a little olive oil, then place them on a very hot griddle pan, BBQ, or directly over a flame if you have gas.
- 2Turn them every few minutes until the skins are blackened all over and the aubergines feel completely soft inside. This should take around 20 to 30 minutes.
- 3Once cooked, place the aubergines on a tray or rack and leave them to cool slightly.
- 4When they are cool enough to handle, carefully peel off the burnt skin. Try to keep the aubergines fairly whole if you can.
- 5Cut each aubergine down the middle lengthways, without slicing all the way through. Open them up slightly, season with salt, then leave them to sit for a few minutes so any extra liquid can drain away.
- 6While the aubergines are resting, make the harissa oil. Mix the harissa with 3 tbsp olive oil, lemon juice and maple syrup.
- 7Give the harissa oil a taste and add a pinch of salt if needed.
- 8For the tahini feta, mash the feta with the milk and tahini until smooth-ish and creamy. It does not need to be perfect, just spreadable. Add a splash more milk if you want it looser.
- 9Add the diced chorizo to a cold pan, then place over a medium heat.
- 10Cook until the fat renders out and the chorizo goes crispy. This should take around 5 to 6 minutes. Keep the crispy chorizo and the oil from the pan.
- 11To serve, spread the tahini feta over the base of a plate.
- 12Place the burnt aubergines on top, then spoon over the harissa oil.
- 13Finish with the crispy chorizo, a little of the chorizo oil, and plenty of fresh dill.
- 14Serve with warm pitta or flatbreads.
Ingredients
- 2 aubergines
- Olive oil
- Salt
- 30 g harissa
- 1 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 130 g feta
- 50 ml milk
- 2 tbsp tahini
- 60 g chorizo, finely diced
- 1 small handful fresh dill, roughly chopped
- Warm pitta or flatbreads, to serve
Equipment
griddle panBBQovenpantrayrackmeat thermometer
Tips
- For ease you can finish the aubergines in the oven for 15 mins at 200°C if in a rush.
- Try to keep the aubergines fairly whole when peeling off the burnt skin.
- The tahini feta does not need to be perfectly smooth, just spreadable. Add more milk if you want it looser.
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