Chef Lorek’s Aubergine Paste Recipe
Ingredients for 3-4 people:
- 3 Aubergines (approx. 900g)
- 1 teaspoon salt
- ½ teaspoon sweet paprika
- ¼ teaspoon chilli powder
- ¼ teaspoon smoked paprika
- 1 tablespoon (15ml) olive oil
- 1-2 tablespoons (15-30ml) white wine vinegar
- 1 teaspoon honey
- 2-3 tablespoons of mayonnaise (50g)
- 12-15 cherry tomatoes (you can use 3 big tomatoes instead)
- ½ diced shallot (70g)
- bunch of basil, chopped
- pinch of salt
- pinch of pepper
- 1-2 tablespoons (15-30ml) olive oil
- 1-2 tablespoons (15-30ml) balsamic vinegar
- 50g chopped roasted walnuts
- Sliced bread
Preheat the oven to 200 C (Gas 6)
Poke some holes in the aubergines with a fork and bake for 90 minutes (you can grill the aubergines on woodfire or coal instead, they will taste much better).
After 90 minutes, take out the aubergines, put them in a bowl, cover with a lid and leave to steam for 10-15 minutes - this way the skin will come off easier.
Peel the skin, chop the flesh, add 1 teaspoon of salt, mix, and put the flesh into a sieve over a bowl to drain for 10 minutes. This step extracts juices from the aubergine pulp and makes the paste thicker - the juices can be saved for sauce preparation.
Dice the aubergine pulp very small, put it in a bowl and season with sweet paprika, chilli, smoked paprika, black pepper, vinegar, honey and mayo. Taste for salt, and add if necessary.
For the salsa, quarter the cherry tomatoes (if using a big tomato dice it in small pieces), put them in a bowl, add diced shallot, diced basil, salt, pepper, olive oil and balsamic vinegar - mix well and leave aside.
Time to serve: Spread the aubergine paste on a slice of bread, add the tomato salsa and sprinkle some chopped walnuts. You can decorate with fresh basil.
That’s all! Enjoy!