Griddled Aubergine with Smashed Avocado & Blistered Tomatoes
Slightly charred sweet aubergine topped with creamy smashed avocado soaking into its flesh, absolutely heavenly.
Ingredients
- 1 aubergine sliced lengthways into about 4 slices
- Olive oil for rubbing
For the blistered tomatoes
- 200 g cherry tomatoes sliced in half
- 1 tsp balsamic glaze
- 1/2 tsp smoked paprika
- Splash olive oil
- Pinch sea salt
For the dressing
- Juice 1/2 lemon
- 1 clove garlic
- Salt and pepper
- Big handful basil
For the smashed avocado
- 1 avocado
- Salt and pepper
- Lemon juice
Optional toppings
- Chilli flakes
- Sea salt
- Extra virgin olive oil
- Pomegranate seeds
- Toasted pine nuts
- Great with excellent bread olives and dips.
Instructions
- Heat your griddle pan to hot and then add the sliced aubergines (rub a little olive oil on both sides first). Keep turning until nice and charred on both sides and cooked through.
To make the tomatoes
- Add the oil to a large frying pan, heat to medium.
- Add the balsamic, paprika and olive oil to a bowl and mix. Chop the cherry tomatoes in half, then add them to the bowl and mix well.
- Place the cherry tomato’s bottom side down on the olive oil.
- Fry for 2-3 minutes on low to medium then turn over and fry for a further minute.
- Remove from the pan and set aside. Season.
To make the dressing
- To make the green dressing, pop all the ingredients into a mini chopper (or pestle and mortar if you don’t have one) and blitz until you get a lovely green sauce.
To compile
- Mash your avocado in a bowl with salt, pepper, and lemon juice to taste.
- Finally, layer the aubergines, then the smashed avocado, then tomatoes, and drizzle with the basil dressing.
- Sprinkle with toppings of choice.
Notes
1-2 servings