Ainsley's Greek Aubergines - Ainsley's Barbecue Bible - BBC Food

Slice the aubergines not too thickly for quick cooking.

Lay the slices on a board and brush with a mixture of Greek extra virgin olive oil, grated lemon zest, and crushed garlic.

Place the aubergine slices on the barbecue.

Top each slice with a slice of tomato.

Add a slice of feta cheese on top of the tomato.

Sprinkle Greek basil over the feta cheese.

Add sundried tomatoes on top of the basil.

Season with black pepper, avoiding salt due to the saltiness of feta and sundried tomatoes.

Fold the ends of the aubergine slices over and secure with a cocktail stick if desired.

Place the wrapped aubergines on the edge of the barbecue over medium to hot coals to warm through for about 2-3 minutes, turning occasionally.

Remove the aubergines from the barbecue once warmed and blistered.

Split open the blistered aubergines to reveal the juicy flesh.

Scrape the flesh into a pot using a wooden pestle and mortar, removing any black bits if desired.

Add juice of half a lemon to the pot.

Drizzle in more olive oil and add another clove of crushed garlic.

Add a pinch of ground cumin to the mixture.

Stir in 1 teaspoon of chopped parsley and 1 tablespoon of Greek yogurt (optional).

Mix well to combine the flavors and season with salt and freshly ground black pepper.

Equipment Needed

Spice Level:

Dietary

Allergens