This recipe is the best example that something doesn’t have to be complicated to be delicious. This spread combines some simple ingredients to create some light, smoky grilled deliciousness that will rock your sandwiches. Summer is the best time to cook with aubergine, it is fresh, cheap and quick to cook. The meaty texture and deep taste of the veg adds extra richness to your meals. In this one the roasting makes the taste truly special. Don’t miss it if you have the chance grill it on open fire, that is how you get the best taste.
This is a traditional recipe in Romania and the Mediterranean countries, so I would not say I invented anything here, but I really wanted to share this absolutely nutritious quick spread you can use in your lunch sandwiches, as a dip, a starter served on freshly toasted baguette, or as long as the weather allows, on a wonderful picnic.
- 2 aubergine
- 1 onion
- 1 clove of garlic
- 100 ml olive oil
- 1 lemon
- salt and freshly grated pepper to season
- chopped fresh parsley or thyme to serve
Preheat oven to 180°C. Cover a baking tin with baking sheet, halve the aubergines lengthwise, place them with the skin upside on the sheet and bake it for 50 minutes. Take it out and set aside until cool enough to handle. In the meantime mince onion and garlic really fine and tip into a bowl. Spoon the inside of the aubergine into the bowl (scraping off from the skin). If you need cut up the bigger pieces with a knife, then mash the whole thing through with a fork. Squeeze in lemon juice, add oil and season to taste. Keep it in airtight containers until serving (it’s going to make approximately 700 ml).
It is best if you let it rest in the fridge overnight before serving.
- To make a healthy dip for tortillas mix it with tomatoes. For this remove the seeds of 3 tomatoes,chop the meat of the tomatoes finely and add to the aubergine mixture and sprinkle with parsley before serving.
- If it is for appetizer or dip feel free to double the garlic, the taste is amazing, just no kissing party afterwards;)