The most delicate BBQ Aubergine
with fig and pistachio yoghurt
Here is the key to succes for soft, tender and succulent aubergine from the barbeque. Sometimes it can be a little anxious when it comes to preparing aubergine correctly, but with a few tips you will amaze everyone with the beauty of this veg next time you’re behind the barbeque. Read the tips down the method section below! An important succes factor is time, so relax, open yourself a drink, click on the listener tip below, wack on the music, and get cooking!
Ingredients
3 large fresh aubergines
2 tablespoons tomato puree
4 tablespoons olive oil
250 ml greek yoghurt or creme fraiche (or a plant based alternative to keep it vegan)
2 tablespoons fig jam (or 2 fresh figs, finely chopped, in combination with some liquid sweetener)
A large handful of pistachio nuts
1 lemon
1 tablespoon of Za’atar (or a combination of thyme, oregano, marjoram, cumin, coriander seeds, sumac and sesame seeds)
salt, pepper and olive oil
Method
It all starts in when you first leave your house on the mission to buy aubergines. There is a big variety of aubergines. Purple, white, yellow, pink an white, but most commonly know; the black aubergine. What is very important when you buy and aubergine is that it shouldn’t feel soft, that the skin is smooth and tight like dolphin skin, and that the top is still green.
Now we can start cooking. Preheat the oven to 200 ‘C. Pierce the aubergines a few times with a knife. Place them whole on a baking tray into the oven for around 40 minutes. This step is important, because you won’t reach the same amount of tenderness by just grilling them on the barbeque. When the aubergines start to feel nice and soft, take out of the oven to cool down. In the meantime, preheat the barbecue.
For the sauce, mix up the yoghurt, fig jam, coarsely chopped pistachio nuts, the zest and a little juice of the lemon, Za’atar, salt, pepper and olive oil. Season to your own taste.
Cut the aubergines in half, lengthways. When the barbecue is hot, place the aubergines on the rack to grill on both sides. Do this without using any oil. By doing so, it won’t stick to the grill. When the aubergines are soft and caramelized, place them on a plate. Mix up the tomato puree with the olive oil and some salt and pepper. Brush the mixture on the inside of the aubergine. To finish, drizzle over the yoghurt mixture, make sure to use a fair bit. Time to enjoy!