Smoked aubergines with Chilli-Dressed Carlin Peas, Lime Pickle and Creme Fraiche
This recipe is an experience for the tastebuds. The ingredients sound adventurous - but it's actually fairly simple to bring it all together.Helen Graham is a chef and food writer and is all about giving vegetables + legumes MAIN CHARACTER ENERGY. And when cooked well, they can absolutely be the star of any dish. Grilling the aubergines on an open flame gives them a super soft, collapsing texture, with a slightly charred taste. But if you don't have a gas hob, you can grill them on a high heat for about 10 mins to achieve the same result.
Source: Bold Bean Co
Ingredients
- large aubergines
- x 700g jar carlin peas, drained and rinsed
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- chilli oil
- date syrup or maple syrup
- olive oil
- Juice of 1 lemon
- apple cider vinegar
- red onion, finely diced
- coriander, finely chopped, a handful of leaves reserved for garnish
- creme fraiche
- lime pickle
- nigella seeds