I’ve always thought of the aubergine as a Mediterranean vegetable, entwined in the climate and cuisine of warmer shores. As a result I haven’t cooked aubergines half as much as I’d perhaps like to. Happily, there are now quite a few local growers in Devon, where I live, producing wonderful aubergines grown in tunnels and glasshouses, so recently I’ve been making more of a meal of them. In this particular recipe, my riff on a baba ganoush, I roast the aubergines whole in a hot oven until the flesh is so tender you can scoop it out with a spoon.
Serves 4-6
aubergines 4
red onion 1, thinly sliced
pumpkin seeds 4 tbsp
red chilli 1, deseeded and thinly sliced
cumin seeds 1 tsp, coarsely crushed
extra virgin olive oil 4 tbsp, plus extra for trickling
tahini 2 tbsp
garlic 1 small clove, crushed
basil 1 handful, leaves picked and thinly ribboned, plus a few left whole
mint 1 small handful, leaves picked and thinly ribboned, plus a few left whole
lemon juice of ½
sourdough bread 8 slices
flaky sea salt and freshly ground black pepper
