A few summers in the past we went to Ibiza with a bunch of buddies. We had nice meals, as one of many group had achieved some severe restaurant analysis beforehand. Out of all of the dishes we ate, a easy baked aubergine was certainly one of my favourites. I beloved the way in which the aubergine’s texture was a lot a part of the dish, and the cheese on prime (they used tetilla) had a beautiful creamy style. That is my model. I’ve used smoked scamorza, as I discover it brings out the flavours of the aubergine extra. When you’ve got a barbecue, attempt cooking the entire aubergines on it for a extremely genuine smoky flavour.
Timings
Prep time: 25 minutes, plus cooling time
Cook dinner time: 1 hour 45 minutes
ServesÂ
4
Substances
3 tbsp extra-virgin olive oil, plus additional for greasing4 massive aubergines6 medium courgettes, sliced into 1cm rounds1 garlic clove, finely sliced6 basil leaves250g dried orzo1 delicate purple chilli, deseeded and finely chopped200g cherry tomatoes, quartered250g smoked scamorza, grated
Methodology
Preheat the oven to 200C/180C fan/fuel mark 6. Line a baking sheet with foil and rub a bit olive oil over it.With a fork, prick the aubergines throughout and place them on the ready baking sheet. Bake within the oven for 1 hour, turning them after half-hour so that they prepare dinner evenly.Take away from the oven and go away to chill down on the baking sheet. Flip the oven right down to 180C/160C fan/fuel mark 4. When cool sufficient to deal with, take a pointy knife and rating down the center of every aubergine, a few third of the way in which by the flesh. Now pull open the flesh on every so you’ve got 4 butterflied aubergines. Go away to at least one aspect.Warmth the olive oil in a non-stick frying pan that has a lid, then add the courgettes, garlic and a superb pinch of salt. Cook dinner, stirring continuously, for five minutes, then place the lid on prime, flip down the warmth and prepare dinner for an extra quarter-hour. Add the basil leaves, season effectively and go away to at least one aspect.Cook dinner the orzo in a pan of boiling salted water for two minutes lower than the packet suggests. Drain right into a sieve and blend in a bit olive oil. Place the orzo in a big bowl and add the cooked courgettes, chilli and tomatoes, then season with salt and black pepper. Spoon the combination on to the open aubergines, ensuring the aubergines are coated with the combination.Cowl every aubergine with grated smoked scamorza and place again within the oven for quarter-hour, till the cheese is melted and golden in locations. Serve instantly.
Recipe from Verdura by Theo Randall (Quadrille, £28)
