Jamies Blackened Sweet Aubergine Recipes

Steps:

• Place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.
• Remove from the oven, slit the skin and scrape out the flesh.
• Add cumin and garlic, stir in and break up. (You can make this smooth or coarse, depending on how you like it.) Add olive oil to loosen. Add lemon juice and season, to taste.
• Serve warm or at room temperature. If adding herbs do this at the last minute.

Steps:

• Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool.
• To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted.
• Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate.
• Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours.
• To serve, spoon onto a plate and serve with fresh raspberries.
• (c) Jamie Oliver 2003

Steps:

• If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won't give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
• In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
• Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
• Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning - add more salt if needed. Serve hot over rice with whichever accompaniments you want!

Steps:

• Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.
• Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.

Steps:

• 1. Preheat oven to hottest setting 2. Cook aubergines on a tray for an hour, until the insides are very soft 3. Remove from oven, slit the skin and scrape out the insides 4. Add your cumin and garlic, stir in and break up (you can make this smooth or coarse) 5. Add olive oil to loosen 6. Squeeze in lemon juice, season to taste. 7. Add the chopped leaves just before serving at room temperature.