Smoky Aubergine with Pistachio Ricotta

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Step 1.

Heat your barbecue on a high heat.

Step 2.

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.

Step 3.

Fill a small saucepan with water, then pop in your pistachios. Simmer for 5 mins, then leave to cool.

Step 4.

Finely slice your red chillies. Roughly chop your mint.

Step 5.

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.

Step 6.

Allow your breadcrumbs to cool. Mix through the zest of a lemon, your chopped mint and a good pinch of salt.

Step 7.

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.

Step 8.

Cut your aubergine open down the centre. Spoon in your pistachio whipped ricotta, then sprinkle with some grated pecorino and your breadcrumbs. Serve!

Pierce a few small holes in the aubergines with the tip of a knife to stop them from splitting while they cook.

4 Aubergines
75g Pistachio Kernels
2 Red Chillies
Bunch of Mint
40g Panko Breadcrumbs
1 Lemon
250g Ricotta
30g Pecorino
Olive Oil