Recipes, re-invented from cooking shows
Roasted Aubergine & Herb Crust
Prep. Time:
Baking Time:
Total Time:
10 minutes
40 minutes
50 minutes
Serves:
Enough for 4 servings
Ismail created this dish for MasterChef UK Professionals Series 18. A component of the Spiced Lamb Chop with Herb Crust: a coarsely textured paste of fire-roasted aubergine combined with wild garlic, parsley, mint, and spices. The aubergine is roasted whole until the skin chars and the flesh collaps...
Read more
Ingredients
Medium aubergines (2, approx 600g) Wild garlic leaves (25g; or substitute garlic chives plus 1 garlic clove) Fresh flat-leaf parsley, leaves only (15g) Fresh mint leaves (10g) Fresh breadcrumbs (40g; panko works well) Ground cumin (2g / 1 tsp) Ground coriander (1g / ½ tsp) Chilli flakes (1g / ½ tsp) Garlic cloves, minced (2) Extra-virgin olive oil (30ml / 2 tbsp) Lemon, zest only (½) Fine salt (¾ tsp)
Method
1. Heat oven to 220°C / 425°F / Gas 7. Pierce each aubergine several times with a knife. Place directly on the oven rack and roast 35–40 minutes, turning once, until the skin is charred and the flesh has completely collapsed. Remove and cool. 2. Halve the aubergines. Scoop the flesh into a sieve over a bowl and drain 10 minutes to remove bitterness-carrying liquid. Transfer to a board and chop roughly. 3. Combine chopped aubergine flesh, wild garlic, parsley, mint, breadcrumbs, cumin, coriander, chilli flakes, garlic, olive oil, lemon zest, and salt in a food processor. Pulse to a coarse, spreadable paste — not smooth; texture is important. Taste and adjust seasoning. 4. Use immediately or refrigerate up to 2 days. Bring to room temperature before applying to meat.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
Instructions
1. Heat oven to 220°C / 425°F / Gas 7. Pierce each aubergine several times with a knife. Place directly on the oven rack and roast 35–40 minutes, turning once, until the skin is charred and the flesh has completely collapsed. Remove and cool.
2. Halve the aubergines. Scoop the flesh into a sieve over a bowl and drain 10 minutes to remove bitterness-carrying liquid. Transfer to a board and chop roughly.
3. Combine chopped aubergine flesh, wild garlic, parsley, mint, breadcrumbs, cumin, coriander, chilli flakes, garlic, olive oil, lemon zest, and salt in a food processor. Pulse to a coarse, spreadable paste — not smooth; texture is important. Taste and adjust seasoning.
4. Use immediately or refrigerate up to 2 days. Bring to room temperature before applying to meat.
Heading 5
Ingredients
Medium aubergines (2, approx 600g)
Wild garlic leaves (25g; or substitute garlic chives plus 1 garlic clove)
Fresh flat-leaf parsley, leaves only (15g)
Fresh mint leaves (10g)
Fresh breadcrumbs (40g; panko works well)
Ground cumin (2g / 1 tsp)
Ground coriander (1g / ½ tsp)
Chilli flakes (1g / ½ tsp)
Garlic cloves, minced (2)
Extra-virgin olive oil (30ml / 2 tbsp)
Lemon, zest only (½)
Fine salt (¾ tsp)
Comments, or questions, for this recipe
Add a new comment