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Aubergine, Gooseberries & Ajo Blanco

Not your traditional side, but delicious non the less!  This little number comes with just in season, local gooseberries from our friends at Brogdale.  We’ve also added a suggestion for a chilled soup using any excess Ajo Blanco sauce.

45 minutes (plus overnight) to prepare
Serves 6
Print Recipe

Ingredients

  • 3 aubergines.
  • 125g blanched almonds soaked in water overnight.
  • Punnet of gooseberries - some left whole, some sliced in half.
  • A handful of coarsely chopped fresh dill.
  • 1 garlic clove.
  • 2 tsps of dukkah.
  • A handful of pistachios.
  • 20ml red wine vinegar.
  • 125ml water.
  • 50ml extra virgin olive oil.

Instructions

  1. Leave almonds to soak in cold water overnight.
  2. The next day, drain away the water, reserving 125ml and returning to the bowl.
  3. Add 25ml red wine vinegar, 50ml extra virgin olive oil and one garlic clove and blend until smooth and thick.
  4. Taste and add more garlic if you wish, and season before setting aside.
  5. Slice aubergine lengthways into flat pieces (approx 4 per aubergine) and brush with oil either side.
  6. Grill the aubergine pieces on the bbq until blackened and soft on both sides.
  7. Roughly crush the pistachios with the dukkah. (The pistachios are extra nice if you’ve given them a little roast or toast - you could do this on the bbq in a small baking tray)
  8. Layer aubergine on a plate with gooseberries, sauce and the crushed pistachios and dukkah mix.
  9. Liberally sprinkle with chopped dill and season well.
  10. Top Tip: If your gooseberries are a little sharp, this dish also works really well with a good drizzle of local Kentish honey.

Ajo Blanco Chilled Soup

You’re likely to have plenty of sauce left – keep this cold in the fridge and serve the next day by thinning with ice cold water.  Add nuts, spices and any spare slices of gooseberry.  You could also crumble some cornbread into the soup to add texture – that is, of course, if you have any left!

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