2 aubergines
6 plum tomatoes, roughly chopped (skin & seeds left in)
200g shiitake mushrooms, sliced & fried
80g onion, finely diced
8 cloves garlic, grated
20g tomato purée
25ml balsamic vinegar
12g coriander, chopped
Zest of 1 lemon, finely chopped
1.5g chilli flakes
2g mixed spice
3g toasted cumin
8g Maldon salt (5g for cooking, 3g at finish)
50ml olive oil (plus extra for aubergines & bread)
Rub aubergines with oil, season, and grill over barbecue until soft all over. Allow to cool, chop into 2cm cubes, and strain in a colander.
Heat 50ml olive oil in a pan. Add onions, garlic, spices, and cook until light golden.
Add fried mushrooms, chopped tomatoes, and tomato purée. Cook over medium-high heat until caramelised.
Add 5g salt, then stir in aubergine. Simmer gently for 30–40 mins, stirring occasionally, until well reduced.
Deglaze with balsamic vinegar, cook out for 5 mins more.
Remove from heat. Stir in coriander, lemon zest, and remaining salt.
Chill in the fridge before serving.
Toast focaccia (or sourdough) until golden.
Spread generously with the aubergine relish.
Serve as a canapé or sharing board element.
2 aubergines
6 plum tomatoes, roughly chopped (skin & seeds left in)
200g shiitake mushrooms, sliced & fried
80g onion, finely diced
8 cloves garlic, grated
20g tomato purée
25ml balsamic vinegar
12g coriander, chopped
Zest of 1 lemon, finely chopped
1.5g chilli flakes
2g mixed spice
3g toasted cumin
8g Maldon salt (5g for cooking, 3g at finish)
50ml olive oil (plus extra for aubergines & bread)
Rub aubergines with oil, season, and grill over barbecue until soft all over. Allow to cool, chop into 2cm cubes, and strain in a colander.
Heat 50ml olive oil in a pan. Add onions, garlic, spices, and cook until light golden.
Add fried mushrooms, chopped tomatoes, and tomato purée. Cook over medium-high heat until caramelised.
Add 5g salt, then stir in aubergine. Simmer gently for 30–40 mins, stirring occasionally, until well reduced.
Deglaze with balsamic vinegar, cook out for 5 mins more.
Remove from heat. Stir in coriander, lemon zest, and remaining salt.
Chill in the fridge before serving.
Toast focaccia (or sourdough) until golden.
Spread generously with the aubergine relish.
Serve as a canapé or sharing board element.
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