Aubergines are awesome, they soak up flavour like a sponge and have a delicious, creamy texture. But if you don’t cook them long enough or season them well enough they can taste like a sponge, which is why many folk shy away from them. Either that or they are worried about raising a few eyebrows whilst cutting about the supermarket with a few big old aubergines in their basket… OO-ER I hear you say. This dish is simply delicious and I urge you to give it a ride.
Son of a Gun Smokey Aubergine
10 min
5 min
2 pers
Side Dish
United Kingdom
Ingredients
2 aubergine
100ml olive oil
2 heaped tablespoons BBQ Rodeo Rub
2 tablespoons maple syrup
Juice of half a lemon
Big pinch of sea salt
To dress:
A tablespoon of Coriander, chopped
2 red chillies, sliced
A handful of salad leaves
1 Tablespoon Greek Yoghurt
Directions
Heat the oven to 200℃ /180℉.
Mix the olive oil, BBQ rodeo rub, maple syrup, salt, and lemon juice in a bowl for the dressing.
Slice your aubergines in half lengthways and crisscross score the flesh down to the skin, but don’t pierce the skin.
Pop them on a baking tray, and generously slather them in the dressing.
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Roast for about 35-40 minutes until golden, sticky, soft, and starting to brown a bit on top. You want them to be squidgy.
To Serve:
Serve on a bed of salad leaves with the red chilies and coriander scattered over the top and add a dollop of Greek yoghurt.