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Chef Lorek’s Aubergine Paste Recipe

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Chef Lorek’s Aubergine Paste Recipe

Ingredients for 3-4 people:

Aubergine dip:

  • 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)

 Tomato salsa:

  • 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

Additional:

  • 50g chopped roasted walnuts
  • Sliced bread

 METHOD

  • 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!


Recipe and credits by IG @lorek.zediu FB @Chef.Lorek

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