I have joked within the previous concerning the peeled flesh of a baked aubergine and the way, when sitting in a sieve balanced over the sink, it appears to be like like a humid, grubby dishcloth. Nicely, per week or so in the past, I lived this joke after I reached for a dishcloth that was, quite oddly, sitting on a plate, and for a nanosecond I believed that issues actually had reached a low for the fabric to be not simply grubby, however slimy. That was earlier than I realised I used to be about to choose up an aubergine and future baba ganoush.
Different issues occurred that night, too, and ultimately the aubergine was put in Tupperware with some peeled cloves of garlic and a squeeze of lemon (which I hoped may protect it), and the field put within the fridge. It shouldn’t be a confession for a meals author whose job is to be resourceful, however I’m going to confess it anyway: each time I put sealed Tupperware within the fridge, I’m wondering if it should get out in time. Very often, it doesn’t, which additionally confirms a buddy’s commentary that placing Tupperware within the fridge is the equal of telling somebody you’ll name them again, then forgetting. Fortunately, this field did come out in time (the very subsequent day, the truth is), and the contents – which nonetheless appeared like a dishcloth, however a welcome one – had virtually turn into baba ganoush.
It was lunchtime, and we had a packet of gnocchi to eat up. That was the explanation I heated all the pieces up, mashed the fillets of aubergine with a fork, took out the peeled garlic, minced it and combined it in with purple chilli flakes and a bit extra lemon juice, then tossed the lot by cooked gnocchi. We loved the virtually velvet-like dishcloth cream a lot that I made one thing related a number of days later, solely this time cooking cubed aubergine in a frying pan. I’ve additionally roasted it, and I hope somebody will give me notes about air-frying some, too. Nonetheless you cook dinner the aubergine, although, do not forget that the intention is a tender, beige cream, and so as to add chilli, garlic and lemon to style, whereas retaining in thoughts that will probably be combined with gnocchi (shop-bought or selfmade) or pasta (fusilli, mafalde, ridged tubes).
I recommend topping this with grated salted ricotta as a result of it goes so nicely with aubergine – plus I’m considering of pasta alla Norma and different Sicilian dishes. That mentioned, parmesan, pecorino, grana padano or a spoonful of extraordinary ricotta (through which case, add a little bit of lemon zest, too) will work simply as nicely, together with extra chilli flakes or a number of turns of black pepper.
Gnocchi or pasta with aubergine, purple chilli, lemon and salted ricotta
Serves 4
1 giant or 2 medium aubergines
4-6 tbsp extra-virgin olive oil
Salt
Dried purple chilli flakes
1-2 garlic cloves, peeled and minced
A squeeze of lemon juice
Salted ricotta, or parmesan or pecorino, grated, to serve
400-500g gnocchi or pasta (fusilli, mafalde, ridged tubes)
Use a potato peeler to pare strips off the aubergine, so it appears to be like like a zebra crossing. Reduce the aubergine into 2cm chunks, put them in a bowl and toss with olive oil and an excellent pinch of salt.
You now have two decisions. The primary is to fry the aubergine cubes in a big frying pan over a medium-low warmth, transferring them round often, till they begin softening. Then add a touch of water and canopy in order that they half-fry/half-braise, till very tender. Add a beneficiant pinch of chilli flakes, the garlic, a squeeze of lemon juice and a bit extra oil and salt, should you suppose it wants it. Prepare dinner for a minute extra, so it’s creamy not watery.
The opposite approach is to unfold the aubergine cubes on a baking tray and bake at 170C (150C fan)/340F/fuel 3½ for 20-Half-hour, turning midway, till tender and just a bit golden (you don’t need them to be crisp). Tip the cubes right into a frying pan, mash gently and, as earlier than, add a beneficiant pinch of chilli flakes, the garlic, a squeeze of lemon and a bit extra olive oil and salt should you suppose it wants it. Prepare dinner for a minute extra, so the combination is creamy and never watery.
In the meantime, cook dinner the gnocchi or pasta in loads of fast-boiling salted water till al dente, then drain or elevate instantly into the aubergine pan. Toss nicely, then divide between plates and serve topped with grated cheese and extra chilli flakes or black pepper.
