The flavor of the smokey, grilled eggplant pairs perfectly with a topping of fresh caprese salsa, and it all makes for a delicious meal. Throw on your flip flops, grab your tongs and get working on an unexpected dish that puts predictability up in smoke.
These mouthwatering aubergine and red pepper parcels are sure to delight vegetarians and meat eaters alike, featuring slices of charred aubergine wrapped around slivers of fresh tomato, roasted red pepper and creamy feta cheese.
Miso and aubergine are a match made in heaven – particularly when the aubergine in question is marinated in punchy hatcho miso, the darkest and most flavourful of all miso pastes. with a touch of honey to sweeten the deal, this baked aubergine recipe is a
Smokey Baba Ganoush 2 medium sized aubergines Juice of ½ lemon 2 tbsp water 3 tbsp olive oil 2 tbsp white tahini 2 cloves of garlic, crushed 2 tbsp mint and parsley, chopped fine Salt & pepper to taste toppings: Olive oil to drizzle 3 tbsp of pomegranate