Jamie Oliver 5 Ingredients Smoky Tender Aubergine is made with aubergines, sesame seeds, chickpeas, lemons, and radishes. This delicious smoky Tender Aubergine recipe creates a vegan dinner that takes about 22 minutes to prepare and can serve up to 2 people.
This Smoky Tender Aubergine Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 aubergines (250g each)
- 50g sesame seeds
- 200g radishes (ideally with leaves)
- 1 x 400g tin chickpeas (or half a 700g jar)
- 2 lemons
How To Cook This Smoky Tender Aubergine:
- Blacken the aubergines: Prick the aubergines and blacken them over a direct flame on the hob, or under the grill, turning with tongs until soft inside.
- Toast the sesame seeds: In a large non-stick pan over high heat, toast the sesame seeds until golden, tossing regularly. Set aside two-thirds of the seeds for blending, and keep the rest for garnish.
- Make the chickpea blend: Drain the chickpeas, saving the juice. Add two-thirds of the chickpeas to a blender with the toasted sesame seeds, juice of 1 lemon, and 2 tablespoons of olive oil. Blitz until smooth, loosening with some chickpea juice if needed. Season to taste and divide onto plates.
- Pickle the radishes: Halve the radishes and toss them with the remaining lemon juice. Season with sea salt to quickly pickle.
- Cook the aubergines and chickpeas: Once cool, peel the aubergines, leaving them intact at the stalk, and season with salt and pepper. In the same pan, heat a drizzle of olive oil, scatter in the remaining chickpeas, and cook until golden and crispy. Push them to one side, then add the aubergines and cook for 5 minutes, turning as needed until caramelized.
- Serve: Plate the aubergines and chickpeas, scatter with the reserved sesame seeds and pickled radishes, and drizzle with extra virgin olive oil, if desired.
Recipe Tips
- Blacken the aubergines well: Make sure to blacken the aubergines until soft inside for that deep smoky flavour.
- Toast the sesame seeds evenly: Stir the seeds frequently to avoid burning and achieve a rich, nutty flavour.
- Reserve chickpea liquid: The chickpea juice helps make the blend smoother, so add it gradually as needed.
- Peel the aubergines gently: Once the aubergines cool, carefully remove the skin without tearing the flesh for the best presentation.
- Crisp up the chickpeas: Fry the chickpeas until golden and crispy to add a nice texture contrast to the dish.
How To Store & Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the aubergines and chickpeas on a stovetop over medium heat until warmed through.
The radishes are best enjoyed fresh, so store them separately if needed.
Nutrition Facts
- Calories: 446 kcal
- Fat: 31.4g
- Saturated Fat: 5.3g
- Protein: 15.3g
- Carbohydrates: 26.3g
- Sugars: 8.1g
- Salt: 0.5g
- Fibre: 5.6g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Aubergine Curry
- 5 Ingredients Chickpea Soup
- 5 Ingredients Tomato Bread
- 5 Ingredients Butter Beans On Toast
Jamie Oliver 5 Ingredients Smoky Tender Aubergine
Description
Jamie Oliver 5 Ingredients Smoky Tender Aubergine is made with aubergines, sesame seeds, chickpeas, lemons, and radishes. This delicious smoky Tender Aubergine recipe creates a vegan dinner that takes about 22 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Blacken the aubergines: Prick the aubergines and blacken them over a direct flame on the hob, or under the grill, turning with tongs until soft inside.
- Toast the sesame seeds: In a large non-stick pan over high heat, toast the sesame seeds until golden, tossing regularly. Set aside two-thirds of the seeds for blending, and keep the rest for garnish.
- Make the chickpea blend: Drain the chickpeas, saving the juice. Add two-thirds of the chickpeas to a blender with the toasted sesame seeds, juice of 1 lemon, and 2 tablespoons of olive oil. Blitz until smooth, loosening with some chickpea juice if needed. Season to taste and divide onto plates.
- Pickle the radishes: Halve the radishes and toss them with the remaining lemon juice. Season with sea salt to quickly pickle.
- Cook the aubergines and chickpeas: Once cool, peel the aubergines, leaving them intact at the stalk, and season with salt and pepper. In the same pan, heat a drizzle of olive oil, scatter in the remaining chickpeas, and cook until golden and crispy. Push them to one side, then add the aubergines and cook for 5 minutes, turning as needed until caramelized.
- Serve: Plate the aubergines and chickpeas, scatter with the reserved sesame seeds and pickled radishes, and drizzle with extra virgin olive oil, if desired.
Notes
- Blacken the aubergines well: Make sure to blacken the aubergines until soft inside for that deep smoky flavour.
- Toast the sesame seeds evenly: Stir the seeds frequently to avoid burning and achieve a rich, nutty flavour.
- Reserve chickpea liquid: The chickpea juice helps make the blend smoother, so add it gradually as needed.
- Peel the aubergines gently: Once the aubergines cool, carefully remove the skin without tearing the flesh for the best presentation.
- Crisp up the chickpeas: Fry the chickpeas until golden and crispy to add a nice texture contrast to the dish.
Jamie Oliver 5 Ingredients Smoky Tender Aubergine