Wednesday, 24 August 2016

Wood Oven Week - Smoky Aubergines

As promised here's the next part of our wood oven meal. Today I'm going to focus on the aubergines.

This was a perfect way to cook them - they were so tender, soft and creamy to eat and tasted smoky and sweet. The addition of a few spices added depth to the flavours of the aubergine.

Obviously we cooked this in the wood oven but we have successfully cooked them this way on the barbecue and also in the conventional oven. If cooking on the barbecue cover with foil or a lid. In the conventional oven cook at 200C/Gas 6


Allow half a large aubergine per person

Spice Mix

1 teaspoon sea salt crystals
1 teaspoon All spice berries
1 teaspoon chilli flakes
black pepper

Juice of a lemon.

Olive oil for cooking

Cut the aubergine in half lengthwise and score three lines deep into the flesh. Score another three lines to form a diamond pattern.

I didn't salt and drain my aubergines because they were fresh and young but if you think yours maybe on the bitter side sprinkle the cut surface with salt and leave, face down, in a colander to drain for a couple of hours. Rinse the salt off and pat dry before continuing with the recipe.

Grind the allspice berries and a few peppercorns, in a pestle and mortar. Don't grind to a powder just break them up a bit. Add the chilli flakes and the the salt. Mix together and then sprinkle over the cut surface.

Pour a good amount of olive oil (approx 2 tablespoons) in a heavy based pan and lay the aubergine face down. Place in the oven, or on the barbecue, and leave them to cook for about 10-15 minutes, or until you see the skin start to blister.

Turn the aubergines over and continue to cook until the flesh has cooked right through, is a golden brown colour and has a soft texture.

Remove from the oven, squeeze over the lemon juice and serve.

They are excellent served with a bowl of tzatziki or just natural yogurt.

Have a great day
Love Lizx

 Smoky Aubergines