Burnt smoky aubergines
Aubergines have to be picked at the right time and still be relatively fresh by the time they're used. You can spot an over-ripe aubergine from its loss of lustre, tough, wrinkled appearence and the large amount of visibly matured seeds inside. Matured aubergine seeds are disgusting. No amount of cooking will bring a dead aubergine back, so bin it if necessary.
Here's a dead simple way of cooking aubergines for use in a whole variety of recipes.
- Large aubergines
- Any oil (Sunflower, Olive etc)
Firstly score the skin with a sharp knife. Starting just below the stalk, score a collar around the top. Then start scoring strips from the scored collar down bottom of the aubergine. Make about eight equal width strips, working your way around the aubergine. This will make peeling the skin off a lot easier and quicker.
Rub a tiny amount of oil over the skin and put on a baking tray under a hot grill. Turn occasionally.
The aubergine will start to collapse and fizz and bubble, as sticky juices leak out. The skin should be burnt. Not completely turned to charcol, just burnt enough as to make eating the skin unappealing. At that point you know the skin is producing smoke, which in turn flavours the entire aubergine.
When the aubergine is soft and deflated, remove the skin. It should peel off easily along the scored lines revealing its soft, juicy, pale yellow flesh.
5th June 2017