BBQ'd aubergines with 'chicko' de gallo
GUYS, it's national BBQ week next week for us guys in the UK, so ahead of this grand occasion I've made something to celebrate in the form of an aubergine steak covered in my version of pico de gallo. Now this doesn't mean all you other folk can't celebrate BBQ week with us, after all, you're probably getting way better weather than us gloomy brits anyway... Brace yourselves, dads across the world will soon be flipping burgers, shirtless, wearing Oakley's, acting as lord of the flame.
TIME: 20 mins MAKES: 4-6 steaks
1 large aubergine
4 large tomatoes, finely diced
4 spring onions, chopped,
1/2 a lime, juiced
1 teaspoon of honey
1/2 teaspoon of ground cumin
1/2 teaspoon of kosher salt
1/2 teaspoon of hot cayenne pepper
1 teaspoon of chilli flakes
1/2 teaspoon of smoked paprika
1/4 teaspoon of fennel seeds
1/2 teaspoon of cracked black pepper
1 small bunch of fresh coriander, chopped
1.) Slice the aubergine into 1cm thick steaks and sprinkle over a little bit of ground cumin, salt and pepper and rub into the flesh. BBQ directly on the bbq or on a cast iron griddle on a high heat for six minutes each side.
2.) While the aubergine steaks are cooking begin making the chicko de gallo.
3.) Strain and rinse the chickpeas and add to a mixing bowl, add the chopped tomatoes, spring onions, coriander, and mix together. You'll then want to add the spices. Add the ground cumin, kosher salt, cayenne pepper, chilli flakes, smoked paprika, fennel seeds and cracked black pepper along with the teaspoon of honey and mix well.
4.) Once the aubergines have been BBQ'd, spoon a generous helping of soured cream over them and layer a large spoonful of the chicko de gallo over the top. Garnish with chopped coriander and chilli.