Recipes, Side Dish Recipes

Smoky aubergine

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Suggested cuts: Cannon of Lamb, Diced Lamb, Butterflied Lamb Leg, Spatchcock Chicken, Rump Steaks.

Rack of hogget served pink with smoky aubergine and chilli and oregano dressing.

Ingredients

Method

  1. Light the bbq and let the coals burn down until they are burning grey/white.
  2. Place the whole head of garlic onto a medium-hot part of the grill and leave to cook in its skin for 40-45 minutes.
  3. Pierce the skin of the aubergines with a sharp knife in several places and then lay them onto the hottest part of the grill. Turn them every 5 minutes and cook until all of the skin is charred, and the flesh is soft. At this point, move them to the very edge of the grill for around 10 minutes, so they can continue to be tickled by the smoke as you cook the rack.
  4. Remove the aubergines from the rack. Once cooled, scoop the flesh out of the aubergines into a bowl and season well with salt.
  5. Once the garlic head has cooled, rub off some of the outer layers of skin and then squeeze out all the cloves, which should be soft, golden and smoky — yum! Put the garlic in a blender, with about a quarter of the aubergine, the yoghurt, and 3 tablespoons of olive oil and blitz until smooth.
  6. Fold this back through the remaining aubergine and add the juice of half a lemon. Mix well and taste, adjusting the seasoning as necessary.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.