This Roasted Aubergine recipe has to be one of the best ways to serve aubergine and is inspired by an Ottolenghi recipe I came across recently.
I am buying less and less recipe books as it feels that the market is saturated with books and I find following and interacting with my favourite bloggers for inspiration to be much more satisfying. So in saying so I have been slow to the Ottolenghi fan club. My trip to Beirut has had me yearning for more Middle Eastern recipes so I only recently got my first Ottolenghi books – Jerusalem and Plenty More. In addition I also got a copy of Persiana by Sabrina Ghayour as I have always been intrigued by Iranian cuisine. I have made numerous of the vegetarian recipes from these books and have not been disappointed at all.
In other news, I am so excited to share that I have a finalist image in the Food Blogger Category of the Pink Lady® Food Photographer of the Year 2015 competition. The winners will be announced in London on 6 May and the image will be included in the exhibition held at The Mall Galleries, London, SW1 between Thursday 7th and Sunday 10th May 2015. It is close to the 2 year anniversary of this blog and to think that I am in France photographing my first cookbook and have an image on exhibit in London boggles my mind a bit. I am feeling so lucky that my work is being noticed.
There is a delicious richness that comes from the flesh marinated with the olive oil, texture and spice from the dukkah, saltiness from the feta, freshness from the herbs and tanginess from the pomegranate. Pomegranates are expensive and a pain to seed but I think really works well here in terms of flavour and adds a beautiful splash of colour.
Serve it as an accompaniment to a Sunday roast for a wonderful exotic take on a classic family meal. You could easily serve this recipe as a light vegetarian meal and in that instance I would double the recipe and serve about 2 – 3 slices of aubergine per person with a crunchy salad.
- 2 large aubergines
- 4 tbsp olive oil
- salt and freshly ground black pepper
- 3 tbsp olive oil
- 2 heaped tbsp Dukkah of your choice
- squeeze of lemon juice
- micro herbs or chopped parsley
- 1 – 2 disks feta cheese (optional)
- seeds from 1 pomegranate
- Preheat the oven to 230C
- Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.
- Drizzle the aubergine liberally with the 4 tablespoons of olive oil, opening the scores of the flesh for the oil to drizzle into.
- Sprinkle with the salt and freshly ground black pepper.
- Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes until the flesh is cooked through a deep golden-brown.
- 5 minutes before the aubergine is finished roasting, make the dressing by mixing the 3 tablespoons olive oil, dukkah and lemon juice.
- Spoon the dukkah oil over the aubergines as soon as they come out of the oven, making sure it gets in the flesh where you scored the aubergine.
- Top with the herbs, seeds and feta (if used)
- Adapted from Ottolenghi
This is another recipe that I have developed for My Collections with products available on the site. My Collections is a treasure-trove of the best food, adventures and stories that the world has to offer. It’s the flavour of the unknown – an online wandering goods market of unique tastes, sensations and new adventures. Go have a look!