Inspired by a gorgeous meal out at Lebanese restaurant Kambis for John’s birthday earlier this week, tonight we decided to roast the aubergine that we had in the fridge and created this tasty recipe.
We used garlic, chipotle powder, coarse sea salt and olive oil, and it was divinely melt in the mouth! You could also experiment your own favourite flavours e.g. smoked paprika, ras el hanout, za’atar or lemon and herbs.
One large aubergine makes enough for two, when served with cous cous, salads, and tasty sauces, and is quick, simple and scrummy!
You will need:
- 1 large aubergine
- 3 cloves of garlic (crushed)
- 1/2 to 1 tsp chipotle powder
- coarse sea salt to taste
- olive oil for roasting
Plus, for serving, cous cous, salads and tahini sauce.
1. Slice your aubergine into one inch thick disks.
2. Score each slice on both sides using a sharp knife, to make a diamond criss-cross pattern, then dip both sides in olive oil on a baking sheet.
3. Rub thoroughly on both sides with coarse sea salt.
4. Share the garlic evenly between the slices, and using the back of a spoon, squish it into the score marks on one side only. Sprinkle this side with the chipotle powder and then turn this spiced side downwards so that it doesn’t burn.
5. Roast in a pre-heated oven at 180°C for 45 minutes or until golden brown and well softened throughout.
We had ours with pearl cous cous, mixed salad with poppy seed dressing, za’atar, hummus, and tahini sauce.