Ottolenghi’s Burnt Aubergine: A Flavorful and Smoky Dish

Ottolenghi’s burnt aubergine recipe is a masterpiece of bold flavors and unique textures. This smoky, creamy dish is inspired by Middle Eastern and Mediterranean cuisine and pairs perfectly with a variety of mains or as a standalone dip. Easy to make yet incredibly impressive, this recipe will elevate your cooking game.

Introduction

Burning or charring aubergines is a technique that brings out their natural smokiness, transforming a humble vegetable into a dish bursting with flavor. Popularized by Yotam Ottolenghi, burnt aubergine is a versatile recipe that can be used as a dip, side dish, or even the base for salads and spreads.

Why You’ll Love This Recipe

Bold Flavors: Smoky aubergines combined with fresh herbs and spices.
Versatile: Serve it as a dip, spread, or complement to grilled dishes.
Simple Ingredients: Requires only a handful of pantry staples.
Healthy: Low in calories, high in fiber, and rich in antioxidants.

Ingredients

2 large aubergines
3 tablespoons tahini
Juice of 1 lemon
2 garlic cloves, minced
3 tablespoons olive oil
½ teaspoon cumin (optional)
Salt and pepper to taste
Fresh parsley or pomegranate seeds (for garnish)

Optional Add-Ins:

1 tablespoon yogurt (for added creaminess)
A pinch of chili flakes (for heat)

Step-by-Step Instructions

1. Burn the Aubergines

Open Flame Method: Place the aubergines directly over a gas flame, turning frequently, until the skin is charred and the flesh is soft (10-15 minutes).
Oven Method: Roast the aubergines in a preheated oven at 220°C (425°F) for 30-40 minutes, turning halfway, until the skin is blistered and the flesh is tender.
Allow the aubergines to cool slightly, then peel off the charred skin, keeping the smoky flesh intact.

2. Prepare the Dip

Scoop out the aubergine flesh and transfer it to a mixing bowl or food processor.
Add tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper.
Blend or mash with a fork until smooth and creamy.

3. Garnish and Serve

Transfer the mixture to a serving dish.
Drizzle with olive oil and garnish with fresh parsley, pomegranate seeds, or chili flakes.

Tips for Perfect Burnt Aubergine

Use Fresh Aubergines: Choose firm, shiny aubergines for the best flavor and texture.
Char Thoroughly: The more blistered the skin, the smokier the flavor.
Adjust Seasoning: Balance the tahini, lemon, and salt to suit your taste.
Let It Cool: Cool the aubergine slightly before peeling to avoid burns and to allow the flavors to settle.

Serving Suggestions

As a Dip: Serve with pita bread, crackers, or vegetable sticks.
With Grilled Dishes: Pair with grilled lamb, chicken, or fish.
In Salads: Use as a base or mix into salads for added depth.
As a Spread: Spread on sandwiches or wraps for a smoky, flavorful layer.

Variations

Middle Eastern Twist: Add a dash of smoked paprika or sumac for extra flavor.
Creamy Addition: Stir in a spoonful of Greek yogurt for a richer texture.
Nutty Flavor: Sprinkle with toasted pine nuts or almonds for a crunchy garnish.
Spicy Version: Add chopped fresh chili or cayenne pepper for heat.

Common Questions and Answers

1. Can I make this recipe ahead of time?

Answer: Yes, store it in an airtight container in the fridge for up to 3 days.

2. How do I make it extra smoky?

Answer: Roast the aubergines directly over an open flame or add a pinch of smoked paprika.

3. Can I freeze burnt aubergine?

Answer: Yes, freeze the purée in an airtight container for up to 3 months. Thaw and stir before serving.

4. Is this recipe vegan?

Answer: Yes, the recipe is naturally vegan and plant-based.

5. What can I use instead of tahini?

Answer: Substitute tahini with almond butter or omit it for a simpler flavor.

Conclusion

Ottolenghi’s burnt aubergine recipe is a smoky, flavorful dish that’s incredibly versatile and easy to make. Perfect as a dip, side, or spread, it brings bold Middle Eastern flavors to your table with minimal effort. Try this recipe today and enjoy the magic of smoky aubergines!