Smoky marinated aubergine with burrata

It’s true that aubergine acts like a sponge, but it can handle robust intense flavour. Some of my favourite aubergine dishes; Caponata, aubergine with molasses and miso baked aubergine all follow a similar theme of combining sweet, salty and smoky flavours. This recipe mirrors the start of Baba Ganoush, where aubergine is cooked over the heat of an open flame until blackened on the outside and soft and squishy on the inside. Alternatively you could bake in the oven for around 45 minutes, or until soft, although bear in mind the end result won’t be quite as smoky. 

It was pizza night in my flat so I served the appetiser with a wild garlic sourdough pizzette (from my apparent never ending freezer supply of wild garlic butter), other sturdy bread or focaccia would be delicious.

| Serves 2 |

INGREDIENTS

1 large aubergine

1 clove garlic, minced

1 tbsp lemon juice 

3 tbsp extra virgin olive oil

1 tsp honey

20g raisins 

Handful toasted pine nuts 

Handful finely chopped parsley

1 burrata (or good quality mozzarella)

METHOD

Pierce the skins of the aubergine with a fork, then cook over the flame of a gas hob till the skin has charred and the flesh is very soft. Rotate the aubergine every five minutes or so to cook evenly. When cooked, wrap up in foil so the steam can continue to soften the flesh for about 20 minutes.

Whisk together the honey, lemon juice, olive oil and garlic in a bowl. Season to taste. Add the raisins and parsley. 

Cut the aubergines in half lengthways, scooping out the flesh with a spoon. Roughly chop the flesh and stir into the marinade. 

Leave to marinate for at least 2 hours at room temp, I like to do this a day ahead and take out of the fridge an hour before serving. 

Stir in the pine nuts and scoop into a sharing bowl/platter with the burrata on top and a final drizzle of olive oil, if liked.