Catalan Inspired Roast Aubergine Tapas
Roast aubergines with sweet red peppers and olive oil dressings were very much a tapas constant when I visited Pay de Catalan (Catalan Country) recently and they became a great family favourite.
They were often served alongside salted anchovies, for which Collioure is famous, as well as hot ham and cheese croquettes, Spanish tortillas and the ubiquitous Pan con Tomate.
Back home, my version of this tapas dish is also a great accompaniment to roast chicken, pork or lamb or to have just on its own with some bread to mop up the juices and a cold beer on a Friday night.
Method
Serves 6 to 8 as tapas or 4 to 6 as a side dish
Prep time: 5 mins Cook time: 35 mins
Pre-heat oven to 190c/170c Fan/Gas Mark 5
Cut the aubergines and red pepper in half. Clean out any white pith and seeds from the red pepper. Place the aubergine flesh side up on a baking sheet and red pepper cut side down. You may find you need a couple of baking sheets.
Rub the olive oil over the vegetables. It might not seem like much oil but it will be enough for them to roast and we will add more later on with the Gremolata dressing.
Season and put into the oven for 30 - 35 mins. When they are cooked, remove from the oven and set the aubergines to one side to cool.
Take the red peppers and place them on a dinner plate which has a slight curve to the edge. Place another plate face down on top. This will trap the hot air from the peppers and create steam, which will loosen the skin.
Meanwhile, put the pine nuts on another small baking tray and pop into the oven from 8 - 10 mins. Put on a separate timer for these as they catch and burn easily and will become very bitter.
Make the gremolata dressing. Put the sea salt and garlic in a pestle and mortar and crush to a paste. Gradually add the olive oil and mix together. Add the lemon zest, lemon juice and parsley and stir together.
When the aubergines have cooled enough to handle, cut away the stalks and slice each one into 3 to 4 pieces. Place on a large platter.
Take each of the red peppers and gently pull away the outer skin and discard. Slice the pepper into thin strips and scatter over the aubergine.
Pour the gremolata over the platter and, if you like, a bit more olive oil so you have a good amount on the dish. Sprinkle over the pine nuts.
You can serve this still warm or allow the flavours to marinade for a bit as it cools.
It will keep for 2 days in the refrigerator if you want to make it ahead. Just take it out 20 mins or so before you want to serve it and add a bit more freshly chopped parsley for colour.
To serve, drop over a few spoonfuls of Greek yoghurt and dust with smoked paprika.
Ingredients
3 medium aubergines halved
1 red pepper halved
2 tbsp of olive oil
Flaked sea salt and freshly ground black pepper to season
20g pine nuts roasted
Gremolata Dressing
1/2 tsp fine sea salt
100ml olive oil
1 garlic clove
Zest and juice 1 lemon
Handful of flat leaf parsley
Smoked paprika and a few spoons of Greek yogurt to serve
