Monday, 12 July 2010

The Eggplant Strikes Back

The BSG was attacked by an exploding aubergine recently (thankfully the burn on his face didn't scar though people kept trying to wipe the 'lipstick' off his cheek at a wedding the following day).

The moral of the story is to PRICK THOSE BAD BOYS before oven baking, they are Darth Vader when they're hot.

Here in case you missed it before is a recipe for aubergine dip, shamelessly reproduced.

You need:

1 large or 2 smaller aubergines
Olive oil
Lemon
1 garlic clove (optional, depending on who you’re impressing)
Flat leaf parsley
Fresh red chilli
Salt and pepper
Pitta bread and crudit├ęs to serve

Roast the aubergine whole in a hot oven (180 degrees) for 45 minutes or until soft to the touch and the skin has started to wrinkle. Peel away the skin and the stalk and discard. Mash the innards in a bowl with a good glug of olive oil, a couple of squeezes of lemon juice, the crushed garlic clove, a small handful of chopped parsley and a teaspoon of finely chopped red chilli (with the white bits removed).

All the above ingredients can be added to personal taste, but the whole process is best done whilst the aubergine is still warm and straight from the oven – it seems to absorb the flavours better. I suppose you could do it all in a food processor, but mashing it all and stirring is rather fun (plus you can eat it). Season to taste with salt and pepper, and serve with warm toasted pitta bread fragments (give them a couple of goes in the toaster – monitored of course - so that they are crunchy and strong enough to take a good dollop of dip).

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