2 aubergines
6 plum tomatoes, roughly chopped (skin and seeds retained)
1.5g chilli flakes
2g mixed spice
3g toasted cumin
20g tomato purée
50ml olive oil
25ml balsamic vinegar
8g Maldon sea salt
200g shiitake mushrooms, sliced and fried
80g onion, finely diced
8 garlic cloves, grated
12g coriander, finely chopped
Zest of 1 lemon, finely chopped
Rub the aubergines lightly with oil, season, and grill over a barbecue until soft and evenly charred.
Allow to cool, chop into 2cm pieces, and drain in a colander or sieve.
Heat the olive oil in a saucepan over a medium heat. Add the onion, spices, and garlic, cooking until lightly golden.
Add the fried mushrooms, tomatoes, tomato purée, chilli flakes, and seasoning. Cook over a medium-high heat until caramelised and well reduced.
Add the aubergine and simmer gently for 30–40 minutes, stirring occasionally.
Deglaze with the balsamic vinegar and cook for a further 5 minutes.
Finish with the lemon zest and coriander, mix well, then spread onto a tray, cover, and chill.
2 aubergines
6 plum tomatoes, roughly chopped (skin and seeds retained)
1.5g chilli flakes
2g mixed spice
3g toasted cumin
20g tomato purée
50ml olive oil
25ml balsamic vinegar
8g Maldon sea salt
200g shiitake mushrooms, sliced and fried
80g onion, finely diced
8 garlic cloves, grated
12g coriander, finely chopped
Zest of 1 lemon, finely chopped
Rub the aubergines lightly with oil, season, and grill over a barbecue until soft and evenly charred.
Allow to cool, chop into 2cm pieces, and drain in a colander or sieve.
Heat the olive oil in a saucepan over a medium heat. Add the onion, spices, and garlic, cooking until lightly golden.
Add the fried mushrooms, tomatoes, tomato purée, chilli flakes, and seasoning. Cook over a medium-high heat until caramelised and well reduced.
Add the aubergine and simmer gently for 30–40 minutes, stirring occasionally.
Deglaze with the balsamic vinegar and cook for a further 5 minutes.
Finish with the lemon zest and coriander, mix well, then spread onto a tray, cover, and chill.
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