Aubergines (Eggplant) my way

I am constantly inspired by the cuisine of my husband's Armenian origins and although he is a born and bred Londoner and now largely a New Yorker, we are privileged to find wonderful ingredients here to recreate authentic dishes and to invent variations which have a modern feel and yet give a nod to his heritage. These aubergines are a classic example of this.

Serves 4
2 large purple aubergines, sliced lengthways (slightly less than 1/4 inch in thickness)
Extra virgin olive oil
salt
4 tablespoons of plain full fat yogurt, a pinch of red chilli flakes or 2-3 fresh red chillies
fresh mint leaves

Salt the aubergine slices and leave to drain in a colander for 20 mins. Rinse and pat dry. Lay on a baking sheet and heat oven to 425 degrees Fahrenheit. Paint each side of the aubergine slices with olive oil using a pastry brush. Bake in oven for about 30 minutes or until the aubergine start to get a nice brownish colour to them. Remove and store over night in airtight container in fridge. When you are ready to serve them, reheat the aubergines in a frying pan for a few minutes sprinkling with the red chilli flakes - remember these are powerful so do not be too liberal with the chillies if you have guests who are less keen on spice. Arrange on a platter and put a dollop of plain full fat yoghurt in the middle. Tear mint leaves and sprinkle on top. This dish can be served warm or at room temperature and can be served with any lamb dish for you carnivores but also serves as a hearty vegetable centrepiece for those veggy conscious.

Comments

[Jay]

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