Recipe: Charred Spicy Aubergine Skewers
Fire-kissed and full of flavour, these Charred Spicy Aubergine Skewers offer a delightful twist on classic BBQ kebabs {nf, gf, df*, v, pb*}
It's peak barbecue season in the Northern hemisphere and it's been great to get the fire on without having to hold an umbrella over it (one of my childhood memories of barbecues is holding the umbrella over my dad while he tried to barbecue). One of my favourite things to put on the barbecue is aubergines.
The simplest way of cooking them on the barbecue is to stick them whole into the glimmering coals so they are blackened all over. Scoop out the flesh and mash up with salt, dollop of yoghurt, little minced garlic and lemon juice.
For this recipe I thought of using the vegetable like you would a good piece of meat, marinating it overnight. This allows the water to be drawn out of the aubergine and the spices to permeate the flesh instead. I tried speeding up the marinating process but the overnight chill really makes all the difference.
I usually serve this with some flatbreads but a side of fluffy rice or couscous would equally be nice. It also pairs brilliantly with my zucchini tzatziki, since the citrus creaminess really compliments the charred smokiness of the aubergine.