Best Blackened Sweet Aubergine Recipes

Blackened Sweet Aubergine image

Provided by Jamie Oliver

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

4 firm aubergines (eggplants)
Pinch ground cumin
1 clove garlic, pounded to a paste
Extra virgin olive oil
2 or 3 lemons, juiced, or to taste
Salt and freshly ground black pepper
Handful chopped cilantro, basil or parsley, optional

Steps:

Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.;

Blackened Sweet Eggplant (Aubergine) image

Provided by blucoat

Categories Lemon

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

4 firm eggplants (aubergine)
1 pinch ground cumin
1 garlic clove, pounded to paste
extra virgin olive oil
2 lemons, juice of (or to taste)
salt
fresh ground black pepper
fresh basil (optional) or fresh parsley (optional)

Steps:

Place eggplants in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp.
Remove from the oven, slit the skin and scrape out the flesh.
Add cumin and garlic, stir in and break up. (You can make this smooth or coarse, depending on how you like it.) Add olive oil to loosen. Add lemon juice and season, to taste.
Serve warm or at room temperature. If adding herbs do this at the last minute.

Nutrition Facts : Calories 117, Fat 0.9, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 28.4, Fiber 15.7, Sugar 11.3, Protein 4.8

JAMIE'S BLACKENED SWEET AUBERGINE image

Yield Serves 6-8

Number Of Ingredients 7

4 firm aubergines
a pinch of cumin seeds, pounded
1 clove of garlic, pounded to a paste
extra virgin olive oil
juice of 2-3 lemons, to taste
salt and freshly ground pepper
1 handful of corianer, basil or parsley, chopped (optional)

Steps:

1. Preheat oven to hottest setting 2. Cook aubergines on a tray for an hour, until the insides are very soft 3. Remove from oven, slit the skin and scrape out the insides 4. Add your cumin and garlic, stir in and break up (you can make this smooth or coarse) 5. Add olive oil to loosen 6. Squeeze in lemon juice, season to taste. 7. Add the chopped leaves just before serving at room temperature.