165/18 – Blackened Aubergine Baba:
I have read my Berber&Q book quite a few times cover to cover now and one dish that has stood out a few times is Blackened Aubergine Baba. Time to get it cooked!
The Book:
This recipe is from Berber & Q by Josh Katz:
Berber & Q
You can see all my previous cooks from this book by clicking the picture below:
The Prep:
Pretty simple, the aubergine was pierced 6 times with a knife.
A full chimney of Oxford Charcoal Marabu charcoal was fired up then placed in the charcoal baskets in the centre.
The Cook:
The Aubergine was placed in the indirect zone away from direct heat. After 20 minutes I rolled it round 180 degrees.
After 45 minutes the aubergine was soft so I sliced it in half lengthways then scooped out the flesh. This was mixed with garlic, lemon zest, lemon juice, tahini paste, olive oil, Aleppo chilli flakes, salt and pepper before being scooped back into the aubergine skins. More oil was drizzled on top followed by pomegranate seeds, walnuts and pickled dill.
Time to Eat:
I was looking forward to this, it smelt fantastic!
SUMMARY:
This was a pretty easy dish to prepare and cook but it tasted fantastic. The flavour combination was top notch as always with the Berber&Q recipes. Would be a good side dish with a main course but I can see me making it again.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Indirect |
| Charcoal: | Oxford Charcoal Marabu |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 40 minutes |
| Internal temperature: | N/A |
| Notes: | 1: Just make sure it’s soft enough all over, probe it to check. |
This recipe is from Berber & Q by Josh Katz:
Berber & Q
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