Smoky Aubergine with Pistachio Ricotta
Heat your barbecue on a high heat.
Put your aubergines into your Weber Crafted Roasting Basket, and drizzle with olive oil. Place on the barbecue and close the lid. Cook for 40 mins.
Fill a small saucepan with water, then pop in your pistachios. Simmer for 5 mins, then leave to cool.
Finely slice your red chillies. Roughly chop your mint.
Heat a frying pan over a medium heat with a generous drizzle of olive oil. Add your chillies, and fry for a couple of mins until the oil is slightly tinged red. Add your breadcrumbs, and fry for a few mins until crisp.
Allow your breadcrumbs to cool. Mix through the zest of a lemon, your chopped mint and a good pinch of salt.
Once your pistachios are cool, add your pistachios to a food processor along with your ricotta, lemon juice, a drizzle of olive oil and a pinch of salt. Whizz to a smooth sauce.
Cut your aubergine open down the centre. Spoon in your pistachio whipped ricotta, then sprinkle with some grated pecorino and your breadcrumbs. Serve!