Newest recipe idea - Charcoaled aubergine

This is the latest recipe I have been working on and I would recommend it to anyone who likes smoky flavours and unusual delights. It involves cooking an aubergine either in the grill or oven - barbecuing is the best option really but the British weather sadly doesn't always permit that.

But a conventional oven at home is a pleasant alternative. All you do is prick the aubergine with a fork (to prevent it from blowing up in the oven) and place in under a hot grill until the skin blackens. Keep turning it until all the sides are cooked and don't worry it the skin gets crispy and hard - it's supposed to! 

It can be a bit smelly if you don't like smoky food so I usually put the extractor fan on or open a window. Roasting the aubergine is the hardest part of the recipe really and the rest is so easy you will be amazed by the result; a mellow dish that has a hint of garlic and a smooth roasted texture that can be served as a dip or a vegetarian main.

Ingredients

1 roasted aubergine

2 large tomatoes

1 egg whipped with a fork

1 thinly sliced chilli

1 thinly sliced clove of garlic

1/2 tspn cumin seeds, turmeric and dried chilli flakes

Method

Put some oil into a hot pan and add the cumin seed allowing them to pop. Add the egg and stir so they scramble (be quick about this because you don't want the egg to burn) then add the roasted aubergine and stir until combined. Add the turmeric, dried chill flakes, salt and garlic. Stir, add the chopped tomatoes and leave to cook for five minutes. Turn the heat to its highest setting and fry rapidly until the oil separates from the ingredients. Add the chopped chilli and coriander, stir and serve with some hot flatbread and Mediterranean inspired yoghurt dip.