RECIPE :: babaganoosh
Aubergine is, for me, one of the kings of the vegetable world with its subtle flavour and amazing texture. This Moroccan recipe really gives aubergines the respect it deserves by blending its flavour with garlic and parsley and giving it some kick with the chilli peppers.
Ingredients
1tbsp of cumin seeds,
2 chilli peppers (de-seeded and thinly sliced),
1 large aubergine,
3 cloves of crushed garlic,
4tbsp of olive oil,
¾ tsp of salt,
¼ tsp of pepper,
¼ of a handful of fresh parsley (roughly chopped) and
1 medium onion (thinly chopped).
Method
| 1) |
Pre-heat the oven to gas mark 6/ 200C / 400F. |
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| 2) |
Dry fry and crush the cumin seeds. |
| 3) |
Slice the aubergine length wise half way down so that you can open it up like a book. |
| 4) |
Stuff the aubergine with 2tbsp of olive oil, garlic, peppers, salt and freshly ground pepper. |
| 5) |
Stuff the parsley onto the top of the aubergine to seal it. |
| 6) |
Wrap the aubergine in foil and place in the oven for 35 minutes. |
| 7) |
Whilst the aubergine is cooking fry the onion with the rest of the olive oil over a medium/low heat for 8 minutes. |
| 8) |
After the aubergine is cooked, unwrap to reveal the wrinkled aubergine and release the wonderful scent. |
| 9) |
Remove the skin and place the flesh and stuffing into a blender with the onions and whiz away until smooth. |
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