Iceberg With Smoky Aubergine
By Natures Miracle
Ingredients
- 1 small head of iceberg lettuce
- 60ml of olive oil
- 25g Parmesan
- 45g breakfast radishes
- 2 small avocados
- 5g chives, salt and black pepper
- AUBERGINE CREAM
- 2tbsp lemon juice ,1 garlic clove
- 50g Greek-style yoghurt 2tbsp Dijon mustard
- 60g almonds
- 100g sourdough
- 50g pumpkin seeds
- Half tbsp urfa chilli flakes
Instructions
- First,make the aubergine cream.Place a weel -greased griddle pan on a high heat and ventilate your kitchen.Pierce the aubergines seven or eight times all over and , once the griddle is smoking ,grill them , turning two or three times until the outsides have completely charred and the inside have softened 40-50 minutes.Transfer a sieve set over a bowl and , once cool enough to handle , remove the flesh ,discarding the stem and the charred skin.Measure the 200g of aubergine flesh,reserving any extra for another use. Transfer to a food processor along with the remaining ingredients,½ teaspoon of a salt and a good grind of a black pepper , and blitz until completely smooth. Set aside until needed.
- Meanwhile make the crunchy bits.Put the oil into a large frying pan on a medium high heat, then add the almonds and cook, stirring often for about 2 minutes.Add the breadcrumbs, pumpkin seeds and ¼ teaspoon of salt and cook for 5 minutes more,stirring continuously, until golden.Add the chilli flakes and cook for another 30 seconds. Transfer to a tray and leave to cool completely.
- To assemble , arrange the iceberg wedges on a large platter. Drizzle with 2 tablespoon of oil and sprinkle of salt and pepper.Spoon over the aubergine cream, followed by Parmesan, radish and avocado.Sprinkle lightly with salt and pepper again and drizzle with the remaining 2 tablespoons of olive oil.Top with the chives and a generous amount of crunchy topping ,serving any extra alongside.