Steamed Aubergine, Chilli and Nut Butter
July is the month of aubergine! And what better way to welcome this precious crop into our kitchens than with a whole steamed aubergine? Unlike other steaming techniques, this version relies on the moisture already in the aubergine, trapping it by wrapping it in foil and baking it until completely soft. This means that none of the aubergine flavour is lost and in fact grows more intense. You can enjoy this dish hot or cold, but if serving cold make sure to marinade the steamed aubergine in the sauces as the aubergine absorbs the flavours of the chilli, soy and nuts beautifully.
Aubergine, chilli and nut butter
Serves 2
2 Aubergine
1 Fresh chilli
300g Hazelnuts OR 1 tbsp peanut butter
1 tbsp Soy sauce
1 tsp Cider vinegar
6 tbsp Chilli oil
4 tbsp Dressing oil
Fresh parsley
Step 1.
Preheat the oven to 190C / 375F and wrap the aubergine individually in foil, making sure they’re completely wrapped up. Place them on the middle shelf and bake for 1 hour (or until completely soft).
Step 2.
If making hazelnut butter, whilst the aubergine cooks, add the hazelnuts to a baking tray in a single layer and roast them for 10 minutes. After they’re lightly golden, pop them in a high power food processor and blend until smooth. As the nuts blend they will first turn into a powder. Continue to blend until oils are released, binding the powder into a paste that resembles peanut butter. If your processor isn’t powerful enough, add 1 tbsp of olive oil and a pinch of sea salt to start the process off.
Taste and season.
Step 3.
When the aubergines are completely soft, remove them from the oven and place them on a chopping board. Unfold the foil and let them steam until cool enough to handle.
Step 4.
Whilst the aubergines cool off, mix the nut butter, soy sauce, dressing oil, vinegar and half the chilli oil into a small bowl.
Step 5.
Using a sharp knife, remove the top of the aubergines and cut them in half down the middle. Pull the aubergines apart by hand, stripping it lengthways into 1cm thick pieces. Lay them out in the bowls you plan to serve in and pour the sauce over the top. Serve warm and top with chopped fresh chilli, more chilli oil and parsley.