A beautiful vegetable to cook over the barbecue in the summer is the aubergine, and one that features often on the Turkish table. Here it is barbecued, peeled and split slightly in half which makes it easy to scoop up the soft smoky flesh — the simplicity of the smoked aubergine with tangy chili jam and tartness of fried garlic is the best combination!
This makes for a wonderful side alongside my pomegranate molasses chicken wings and as part of a big family-style BBQ spread.
Serves: 4-6 as a side
Season: Summer
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
4 large aubergines
For the chilli jam
5 red chillis (approx. 250g)
250g caster sugar
250g water
Juice of 1 lime
Fried garlic
8 cloves garlic, thinly sliced
5tbsp sunflower oil
To garnish
A few leaves of fresh parsley
Flaky sea salt
1tsp zahter mixed with 1tsp olive oil
1tbsp pomegranate molasses
Method
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First, make a quick chilli jam. Combine the sugar and water in a small saucepan and warm over a medium-low heat until the sugar has fully dissolved. Add in the sliced red chilies, and continue cooking until it thickens. Remove from the heat and set aside.
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Prepare your barbecue for cooking over a medium-high heat, and once hot place your aubergines on directly onto the fire. Roast all sides until nicely charred. Once cooked, cling film each one and rest for 5 minutes, then carefully peel off the blackened skin. Keep warm and set to one side.
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When you’re almost ready to serve, warm the sunflower oil in a small frying pan over a medium heat and quickly fry the sliced garlic until browned and crisp.
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To serve, place one aubergine on each plate (or all four onto a big serving platter if you’re doing this family style) and roughly chop whilst keeping them in their shape. Sprinkle flaky sea salt, zahter in oil and parsley over the aubergines. Finish with the fried garlic slices, a few spoonfuls of jam dotted on the top and final drizzle of pomegranate molasses.
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