Introduction
Jamie Oliver’s whole burnt aubergine recipe showcases a unique and delicious way to prepare this versatile vegetable. By charring the aubergine until it’s beautifully blackened, you unlock a smoky flavor that pairs perfectly with a variety of dishes. This recipe brings out the natural richness of the aubergine and creates a wonderful contrast of textures, making it a fantastic addition to any meal.
Detailed Ingredients with measures
Aubergine (1 large)
Olive oil (2 tablespoons)
Sea salt (to taste)
Fresh herbs like parsley or coriander (for garnish)
Lemon juice (from 1 lemon)
Prep Time
Preparation time for this dish is about 10 minutes, allowing you to prepare the aubergine for charring without any complicated steps.
Cook Time, Total Time, Yield
Cook time is approximately 30 minutes. This brings the total time to around 40 minutes from start to finish. The recipe yields 2 servings, making it perfect for a small gathering or a family dinner.
Detailed Directions and Instructions
Step 1: Prepare the Aubergine
Start by washing the whole aubergine thoroughly under cold water. Ensure that there is no dirt on the surface.
Step 2: Prick the Aubergine
Using a fork, prick the aubergine all over, making sure to create small holes. This will help steam escape during cooking and prevent it from bursting.
Step 3: Cook the Aubergine
Place the pricked aubergine directly on a hot flame, whether using a gas stove or grill. Cook for about 15-20 minutes, turning occasionally, until the skin is charred and the flesh feels soft.
Step 4: Check Doneness
After about 20 minutes, check if the aubergine is done by giving it a squeeze; it should feel very soft. If not, continue cooking, turning it until it’s fully cooked.
Step 5: Cool and Peel
Once cooked, remove the aubergine from the heat and let it cool slightly. When it’s cool enough to handle, carefully peel away the charred skin using your hands or a knife.
Step 6: Serve
With the skin peeled off, place the aubergine on a serving plate. It can be served warm or at room temperature, topped with your choice of seasonings or sauces.
Notes
Note 1: Cooking Method
This recipe can be adapted for an oven by placing the pricked aubergine on a baking tray and roasting it at a high temperature instead of cooking over an open flame.
Note 2: Flavor Variations
Feel free to enhance the flavor by marinating the aubergine after cooking with ingredients such as olive oil, garlic, herbs, or lemon juice.
Note 3: Storage
If there are leftovers, store the peeled aubergine in an airtight container in the fridge, and use it within a couple of days.
Cook techniques
Roasting
Roasting is a cooking method that involves cooking food in an oven using dry heat. For the whole burnt aubergine, it allows the skin to char and the flesh to become incredibly tender and smoky.
Charcoal-Grilling
When grilling the aubergine over charcoal, it’s important to allow the skin to blister and burn, imparting deep flavors. This technique adds a unique smokiness to the dish.
Wrapping in Foil
Wrapping the aubergine in foil can help retain moisture during cooking, making the inside creamy while the outside develops a charred exterior.
Basting
Basting during cooking can enhance the flavor and keep the aubergine moist. Use oils or marinades to enrich the overall taste and texture.
FAQ
How long does it take to cook a whole aubergine?
Cooking a whole aubergine typically takes about 30 to 40 minutes, depending on the cooking method and heat level used.
Can I use a gas grill instead of charcoal?
Yes, you can use a gas grill; however, the flavor may differ slightly since charcoal adds a distinct smokiness that gas doesn’t provide.
What should I do if the skin chars too quickly?
If the skin chares too quickly, you can lower the heat or move the aubergine to a cooler part of the grill or oven to ensure it cooks evenly without burning.
Can burnt aubergine be eaten?
Yes, burnt aubergine is safe to eat as long as it is cooked properly. The charred skin adds flavor, and the insides become soft and delicious.
What are some serving suggestions for burnt aubergine?
Burnt aubergine can be served with garlic yogurt, topped with herbs, or blended into dips like baba ganoush for a delightful dish.
Conclusion
The whole burnt aubergine recipe offers a unique and flavorful way to enjoy this versatile vegetable. By charring it to perfection, you can unlock a smoky richness that pairs beautifully with various toppings and sides. It’s a dish that encourages experimentation, making it a delightful addition to any meal.
More recipes suggestions and combination
Smoky Aubergine Dip
Blend the charred flesh of the aubergine with tahini, garlic, lemon juice, and olive oil to create a creamy, smoky dip perfect for mezze platters.
Aubergine and Chickpea Curry
Combine cubes of roasted aubergine with chickpeas, coconut milk, and aromatic spices for a hearty and satisfying curry.
Stuffed Aubergine Boats
Fill halved and roasted aubergines with a mixture of quinoa, vegetables, and feta cheese for a nutritious and flavorful dish.
Aubergine Salad with Feta and Mint
Toss grilled aubergine slices with fresh mint, crumbled feta, and a drizzle of olive oil for a refreshing salad.
Pasta with Burnt Aubergine Sauce
Create a rich sauce by blending the charred aubergine with tomatoes, garlic, and herbs, and serve it over your favorite pasta.
Aubergine Pizza Toppings
Use slices of burnt aubergine as a smoky topping for homemade pizzas, paired with mozzarella and fresh basil.