Grilled Aubergine

I’ve been reading this book on Provence cooking and this one was inspired after some late night reading. Its a very light and fresh dish, served warm rather than hot, which I found absolutely delicious. Tell me what you think!

Contrary to my normal narration, I’m going to get a little specific for this one:

• Zest from one lemon
• Olive oil
• Fresh ground black pepper
• Salt
• Mid section from one large, fat, round aubergine
• One tomato, chopped
• A spring onion or two, chopped
• One clove garlic, finely chopped
• Tabasco

Make two mixtures – one with olive oil, salt and pepper. Another with olive oil, salt, pepper and lemon zest. Score one side of the aubergine flesh. Cut out a hole in centre. Brush with the first olive oil mixture and pop into a hot oven – 15 minutes at 180 degrees did the job for me.

Now finely dice (a little short of a brunoise) the circle of aubergine you removed from the midsection. Heat some olive oil – as hot as you can, before it begins to smoke. Add the aubergine and garlic, after a few moment of tossing, add the tomatoes and spring onions, reserving some of the onions for the garnish. Toss well, add some salt, pepper and tabasco, toss again and remove from the heat.

When the aubergine in the oven is done, put it on a plate and brush with the second olive oil mixture – the one with the lemon zest. Then pour the aubergine-tomato-onion mixture into the hole in the centre and throw on some shaved parmesan or grana padano (Yeah, I love this cheese).

Serve warm, perhaps with some toasted, plain multi grain bread.

On a related note, you simply *must* take a look at the book and if possible, buy one – unless of course you live in Provence! Its called ‘Cooking School Provence‘.

- Sid