A couple of summers ago we went to Ibiza with a group of friends. We had great food, as one of the group had done some serious restaurant research beforehand. Out of all the dishes we ate, a simple baked aubergine was one of my favourites. I loved the way the aubergine’s texture was so much part of the dish, and the cheese on top (they used tetilla) had a lovely creamy taste. This is my version. I have used smoked scamorza, as I find it brings out the flavours of the aubergine more. If you have a barbecue, try cooking the whole aubergines on it for a really authentic smoky flavour.
Timings
Prep time: 25 minutes, plus cooling time
Cook time: 1 hour 45 minutes
Serves
4
Ingredients
- 3 tbsp extra-virgin olive oil, plus extra for greasing
- 4 large aubergines
- 6 medium courgettes, sliced into 1cm rounds
- 1 garlic clove, finely sliced
- 6 basil leaves
- 250g dried orzo
- 1 mild red chilli, deseeded and finely chopped
- 200g cherry tomatoes, quartered
- 250g smoked scamorza, grated
Method
- Preheat the oven to 200C/180C fan/gas mark 6. Line a baking sheet with foil and rub a little olive oil over it.
- With a fork, prick the aubergines all over and place them on the prepared baking sheet. Bake in the oven for 1 hour, turning them after 30 minutes so they cook evenly.
- Remove from the oven and leave to cool down on the baking sheet. Turn the oven down to 180C/160C fan/gas mark 4. When cool enough to handle, take a sharp knife and score down the middle of each aubergine, about a third of the way through the flesh. Now pull open the flesh on each so you have 4 butterflied aubergines. Leave to one side.
- Heat the olive oil in a non-stick frying pan that has a lid, then add the courgettes, garlic and a good pinch of salt. Cook, stirring frequently, for 5 minutes, then place the lid on top, turn down the heat and cook for a further 15 minutes. Add the basil leaves, season well and leave to one side.
- Cook the orzo in a pan of boiling salted water for 2 minutes less than the packet suggests. Drain into a sieve and mix in a little olive oil. Place the orzo in a large bowl and add the cooked courgettes, chilli and tomatoes, then season with salt and black pepper. Spoon the mixture on to the open aubergines, making sure the aubergines are covered with the mixture.
- Cover each aubergine with grated smoked scamorza and place back in the oven for 15 minutes, until the cheese is melted and golden in places. Serve immediately.
Recipe from Verdura by Theo Randall (Quadrille, £28)