Aubergines are fan-flippin-tastic done in a pizza oven. Cut the tops off, half them, score the skin and rub with olive or rapeseed oil, sprinkle with sea salt, wrap in foil and place in the heated oven for fifteen minutes.
Done! The best accompaniment to…well, anything if you love aubergines as much as I do. Traditional matches might be lamb steaks. Or you could wrap up some peppers too and make yourself a big bowl of garlic dip to go with them. Ooh, veggie heaven…
Alternatively, why not try some Baba Ghanoush? Ever heard this aubergine dip referred to as poor man’s caviar? If you’ve tasted the real thing, you’re within your rights to argue the supposed paupers’ option is the much better deal. What would you rather eat—a super silky, lemony-garlicky scented paste you can dip things in? (Fingers if you really must; we won’t judge.) Or fish eggs?
Here’s my version, with an alternative method if you don’t have a pizza oven.
- 2 medium-sized aubergines
- 2tbsp tahini paste
- 4tbsp rapeseed or olive oil
- 4tbsp fresh lemon juice
- 1 onion
- 2 cloves garlic
- Salt and pepper
Slice the tops off the aubergines, half them lengthways, score the skin and rub with some of the oil. Wrap in foil.
Slice the onion in half too and wrap in foil.
Either cook in a pizza oven (about 250 degrees C) or place in an oven (180 degrees C). The vegetables will take about 15 minutes in the pizza oven. Unwrap from the foil and place in for a few more minutes to char them.
In the oven, allow about 30-40 minutes. You want the aubergines collapsing. Take the foil off for the last five minutes of cooking.
Scrape most of the aubergines from the skin, although you can keep a bit of it for extra smokiness. Place the aubergines, onions and garlic in a food processor with the rest of the oil, the lemon juice and the tahini. Whizz till smooth.
Taste and add salt and pepper as necessary.
The whole dish has about 45g carbs and 18g fibre.