Blackened Sweet Aubergine
blackened sweet aubergine
Ingredients
- 4 firm aubergines (eggplants)
- Pinch ground cumin
- 1 clove garlic, pounded to a paste
- Extra virgin olive oil
- 2 or 3 lemons, juiced, or to taste
- Salt and freshly ground black pepper
- Handful chopped cilantro, basil or parsley, optional
Instructions
- 1
Preheat the oven to its hottest setting.
- 2
Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.
- 3
Remove from the oven, slit the skin and scrape out the flesh.
- 4
Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it.
- 5
Add olive oil to loosen.
- 6
Add lemon juice and season, to taste.
- 7
I would never serve this hot but it’s great warm or at room temperature.
- 8
If adding herbs do this at the last minute, roughly or finely chopped.
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