As I mentioned in my previous post, I love aubergines cooked whole, whether over fire on a barbecue, under a grill, in an oven or over a gas burner. The flesh becomes meltingly soft, it is truly the best way to cook aubergines.
Sometimes I remove the skin to use the flesh in a salad or dip, but I don’t like the waste, so I usually eat the whole thing.
However you choose to cook your aubergines whole, do remember to prick the skin otherwise they will explode!
If I don’t chop the aubergines up for various uses, I like to use them whole and fill them with whatever I have to hand..
This one was filled with quinoa and a sauce made of fresh spinach, garlic, almond butter, buttermilk, lemon juice and courgette, and topped with cumin seeds, Aleppo chilli flakes and sesame seeds. On the side is a grilled red pepper dip.
This one is filled with more quinoa mixed with chopped herbs, garlic, spring onions, spices, olive oil, lemon juice, and drizzled with tahini.
Whatever you fill your whole aubergine with, ensure that it is packed full of flavour and not too dry, this will then seep into the soft flesh and create a whole edible wonder 🙂
Hot or cold, whole aubergines work as the perfect carrier for my foods…happy weekend…I think it’s long overdue that I visit Fiesta Friday and say hello to my fellow bloggers….do pop over and see what great food other bloggers are sharing…