If you can find a better way to cook an aubergine, we're all ears. Something magical happens when they’re burnt. The flavour is unparalleled. Sit them on a sea of creamy, rich beans and top with a sharp hot pepper salsa verde, and you’re off.
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Serves
4
Red Chilli
Shallot
Fennel
Garlic Clove
Fresh Rosemary
Cooked Butter Beans
Aubergine
Drained Roasted Red Pepper
Sherry Vinegar
Fresh Parsley
Fresh Mint
Fresh Dill
Pickled Guindilla Chilli
Pickled Chilli Brine
Olive Oil
Sea Salt
Serves
4
Red Chilli
Shallot
Fennel
Garlic Clove
Fresh Rosemary
Cooked Butter Beans
Aubergine
Drained Roasted Red Pepper
Sherry Vinegar
Fresh Parsley
Fresh Mint
Fresh Dill
Pickled Guindilla Chilli
Pickled Chilli Brine
Olive Oil
Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Split the chilli in half lengthways and finely chop the shallot, fennel, garlic and rosemary.
Step 2.
In a large frying pan, sweat the halved chilli and the shallots and fennel in plenty of olive oil for 10-12 mins.
Step 3.
Add the garlic and rosemary and cook for a further 3-4 mins. Add the butterbeans and the liquid from the jar, season and bring to a simmer. Turn down the heat and let it bubble away for 20 mins.
Step 4.
Meanwhile, char your aubergines over the flame of a gas hob, on a barbecue or under a hot grill until collapsing and thoroughly burnt. Add them to a bowl and cover to steam for 5-6 mins.
Step 5.
Peel the blackened skin off of the aubergines and keep warm in the covered bowl.
Step 6.
Once your beans have bubbled away, they should have thickened up a little. Roughly chop the roasted pepper and add to the beans with the sherry vinegar.
Step 7.
Now finely chop the herbs and hot peppers and add to a small mixing bowl, season with salt and add plenty of oil and the pickling liquor. Mix to a beautiful salsa.
Step 8.
Warm a serving plate and add the beans to the base, top with the burnt aubergines and finish with plenty of the hot pepper salsa. Get stuck in.
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