Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Dietary
Vegetarian
By Sabrina Ghayour
From Saturday Kitchen
Ingredients
For the smoked aubergine
- Large aubergines: 2
- Spring onions (thinly sliced diagonally): 4
- Fresh coriander (finely chopped): 15 g
- Pul biber : ½ tsp (or more to taste)
- Salted peanuts: Generous handful roughly chopped
For the Dressing:
- Olive oil: 2 tbsp
- Maple syrup: 1 heaped tbsp
- Unwaxed lime: 1 large (juiced and finely grated)
- Sea salt flakes and freshly ground black pepper
If you can’t find pul biber, here are some suitable substitutes:
- Paprika: Excellent for seasoning stews, soups, and as a topping. Smoked or regular paprika can be used as a substitute.
- Chipotle powder: A mild option commonly used in Mexican cuisine, found in tacos, refried beans, and guacamole.
- Chili powder: Completely interchangeable with Aleppo pepper.
- Piri Piri Powder: Hotter than Aleppo peppers (50,000 – 150,000 Scoville units), use with caution.
- Cayenne pepper powder: Another hot substitute suitable for seasoning soups or stews.
Method
Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft inside. This will take about 8–10 minutes. Remove from the heat and allow the aubergines to cool until you can handle them.
Mix the dressing ingredients together with a generous pinch of salt and pepper in a jug or small bowl.
Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergine to reveal the flesh inside. Gently shake off any excess liquid or pat it off with kitchen paper.
Divide the dressing between the aubergines and very gently mash it into the flesh a little with a fork. Sprinkle over the spring onions, coriander and pul biber, then top with the peanuts and serve.