There is something raw, earthy and utterly delicious when you blacken aubergines! This middle-eastern inspired recipe with charred or burnt aubergines is a delicious sharing starter that you can serve with pitta chips or flatbreads, but it is also a perfect veggie side for a BBQ or with any grilled meat.
- 3 medium aubergines
- ½ jar sundried tomatoes (in oil), cut into strips
For the base:
- 150 g plain Greek yoghurt
- 220g Feta cheese
- 2 tbsp tahini
- Salt
For the salsa verde dressing:
- 1 large handful each of coriander, flat leaf parsley, mint and thyme
- 1 tbsp capers (or gherkins)
- 3 large cloves garlic
- 100 ml extra virgin olive oil (plus extra for drizzling)
- 1 tsp Dijon Mustard
- Juice ½ lemon
- 1 tbsp Apple cider or White wine vinegar
- Salt
Optional
Shelled pistachios (or walnuts/mixed seeds) for garnish
To make the burnt aubergines….
Heat the oven to 180 degrees.
Prick the aubergine several times and roast in the oven for 30mins until they are soft.
Meanwhile, in a bowl, crumble the feta with the back of a fork and then combine with the greek yoghurt and tahini. Add a little water until the mixture is soft consistency.
Now make the salsa verde dressing…. Retain a few parsley leaves for a garnish and then, in a food processor, blend all the herbs, capers and garlic until fine, before adding the remaining ingredients. Alternatively, chop by hand with a sharp knife, taking the time to ensure they are very finely chopped. Set aside covered in a small jug or lidded jar.
Remove the aubergines from the oven and then place them over a lit burner of a gas hob.
Allow them to char a little before turning, either by holding the stem or using tongs, until they are blackened but not entirely. Remove the step and place them in a large bowl. Using a knife and fork, break up the flesh into small pieces until they are roughly chopped and slightly mashed. Season with salt and pepper and allow the aubergines to cool.
I prefer to retain the charred skin for maximum flavour, but you can peel off the charred skin at this point, leaving just the flesh if you prefer a more subtle flavour.
Now spoon the feta mixture into a large serving bowl or platter and spread it around so it covers the whole base. Top with the mashed aubergines and arrange the sundried tomato strips on top before drizzling the herb dressing all over.
[NB: Make it up to this point if you’re making it in advance. Keep it at room temperature until you’re ready to serve.]
Sprinkle the pistachios, walnuts or seeds (if using) all over and drizzle with a little olive oil and a few torn parsley leaves before serving.
TIP
If you do not have access to a gas hob, you can char the cooked aubergines under a hot grill, turning it until blackened all over. The flavour won’t be as intense but will add that smokey flavour nevertheless.
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