We absolutely love the smoky flavour that comes from grilling vegetables over an open flame. So, while the barbeque is out over the warm summer months, use the opportunity to grill the aubergine in this Julie Le Clerc recipe, which will take it to the next level. Once grilled, arrange the aubergine on a flat serving platter and scatter with goat's cheese, puy lentils and crunchy tortas, and drizzle with the parsley and anchovy dressing.

Serves 6-8

½ cup Sabarot Puy lentils
2 large aubergine (about 500g each)
Extra virgin olive oil (EVO)
Sal de Añana Spring Salt
Freshly ground black pepper
150g Buchette Mon Sire or Cranky Goat soft cheese, sliced
2 Ines Rosales rosemary & thyme tortas, broken into small shards
3 Tbsp Italian parsley leaves, to garnish

Parsley, anchovy dressing:
20g Talatta anchovies, finely chopped
2 cloves garlic, crushed
2 Tbsp Forvm Chardonnay vinegar or  Martin Pouret Champagne Ardenne vinegar
¼ cup chopped Italian parsley

Make the dressing by whisking all the ingredients together in a small bowl. Add 2 tablespoons EVO and season with salt and pepper.

Cook lentils in a pot of gently boiling water for 20 minutes. Drain well and set aside to cool to room temperature.

Heat a chargrill pan or barbecue over medium-high heat. Cut each aubergine into 1cm thick slices. Lightly brush both sides of the aubergine slices with EVO and season with salt and pepper. Grill slices for 2-3 minutes on each side, turning once, or until browned and tender. Arrange aubergine on a serving platter. Scatter with lentils, cheese and tortas. Drizzle with dressing and garnish with parsley. Serve at room temperature.

Recipe by Julie Le Clerc



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