Dishing Up Some Tasty Content

INFARM: WHOLE CHARRED AUBERGINE WITH CHILI FLAKES


AUGUST 2014

Dish-pig Infarm Tania Kelley 09

PHOTOGRAPHY by TANIA KELLEY
RECIPE by Charlie Megira, courtesy of INFARM

 

Preparation time – 15 minutes
Serves 4

Ingredients
4 medium sized aubergines, ripened
1 whole fresh red chili, finely chopped
Lemon juice
Olive Oil
Sea salt

Leaving the aubergines whole (with tops), spike the bodies with a fork and place over BBQ or naked flame.

Note: Alternatively you can place them whole on a baking tray in the oven. If opting for this method, preheat oven to 200degrees.

Roast the aubergine for approximately 12minutes or until nicely charred. The aubergines should collapse in on themselves and be steaming from the centre.

Remove aubergine from the heat and allow to cool. Preserve the juices.

The aubergine should be soft and shrunken by this point. Holding the tip of the vegetable, gently remove the skins (body only) and place together on a large plate.

Dress the skinless aubergines with the preserved juices, lemon juice, and a generous slug of olive oil.

Season with sea salt and chili flakes, to taste.

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