Baked Aubergine

As promised last week, here is the recipe for the baked aubergines we cooked to accompany the lamb in the last blog.  This is one of our winter favorites and we always make sure we cook far too much so we have some left-overs to eat on the run in between bottling and looking after the grandchildren!

Five oils 250ml

  • 2 large Aubergine
  • Small tin of chopped plum tomatoes
  • 2 cloves garlic
  • 1 medium onion
  • 100ml extra virgin olive oil
  • 50ml stratta smoky Moroccan infused olive oil
  • 2 tablespoons stratta redcurrant balsamic vinegar
  • Cracked Black Pepper
  • Sea Salt
  • Optional – 2 teaspoons harissa paste

 

Split the aubergines length-ways

Criss-cross the flesh in diamond slashes 1 cm apart making sure not to pierce the skin.

Place in an oven proof dish skin side down and use the 100 ml of olive oil to cover all the cut surfaces.

Pop into a preheated oven at 170º for 20 minutes

Whilst the cooking gets underway,  finely chop the onion and garlic and mix with all the remaining ingredients.  If you like your food a little spicy, now it the time to add in the harissa paste.

When the 20 minutes is up, spread this mixture onto the aubergines making sure to cover all the cut surfaces.  Bake for a further 20-30 minutes until the aubergines are soft and unctuous.

Serve immediately with a dollop of plain yoghurt or crème fraiche.