Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 31

Both the barbecue and the naked flame of a gas stove impart a wonderful smokiness to the aubergine (eggplant). I can’t count the number of times I’ve made this as a last-minute standby. People always like it and resolve to try it themselves. It looks good, especially served with all the trimmings as below.

Now, if you want to make a traditional baba ghanoush (as opposed to my version on), this is the place to start. You just mash the peeled barbecued aubergine (eggplant) with 1 tablespoon of olive oil, 2 tablespoons of pale tahini, the juice of 1 lemon or to taste, a couple of very finely chopped garlic cloves and some sea salt. I also add a good dash of Tabasco sauce. Garnish with finely chopped parsley and serve with warm pita bread. Sometimes, if the aubergine (eggplant) seems particularly watery, I place it in a colander and break it up with a potato masher to let the excess juices run out.

SERVES 4

90ml olive oil

juice of 1 lemon (or to taste)

2 large garlic cloves, very finely chopped

a good dash of Tabasco sauce

4 long, slender, firm and unblemished aubergines (eggplants) – fatter ones will work too; they just take longer to cook

a packet of flour tortillas

sea salt

fresh basil and/or coriander leaves, to garnish

For the griddled haloumi:

1 packet of haloumi cheese, cut into 8–10 slices

olive oil for brushing

a dash of Tabasco sauce

Make a dressing by mixing together 4 tablespoons of the olive oil, the lemon juice, garlic, Tabasco and some salt. Set aside.

Place the aubergines (eggplants) on the barbecue and cook, turning regularly, for 7–8 minutes, until they are charred all over and the skin comes away easily. Prick with a fork to test that the flesh is completely soft right through. Transfer the aubergines (eggplants) to a board and make cuts in each one about 1cm apart, without cutting all the way through. Either remove the charred skin by inserting the point of a fine blade under it and lifting it off or serve as is, so people can remove the skin themselves. Place the aubergines (eggplants) on a serving plate and douse generously with the dressing, then garnish with the herbs.