FOOD & DRINK
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50 PLUS MAGAZINE
FOOLPROOF BBQ SIMPLE RECIPES TO CREATE A SIZZLE Everyone loves to fire up the barbecue on a sunny day - but how often do you end up with blackened steak, raw chicken or collapsing veggie kebabs? Never fear Genevieve Taylor, BBQ and live-fire expert and cook, is here to solve your barbecue problems with foolproof recipes to make your summer party a sizzling success.
AUBERGINE WITH FETA, CURRANTS & PINE NUTS SERVES 4–6 3 medium aubergines (eggplants) 2 tbsp olive oil 75g (21/2oz) pine nuts, toasted 75g (21/2oz) currants a handful of flat-leaf parsley, chopped 200g (7oz) feta, crumbled extra virgin olive oil, for drizzling 1 lemon, halved sea salt and freshly ground black pepper To serve seeds from 1 pomegranate 1 tsp Aleppo pepper flakes (optional), to garnish
Aleppo pepper (also known as pul biber) is a type of chilli flake with a lovely lemony flavour. Find it online or in Turkish or Middle Eastern food shops. METHOD Fire up the barbecue ready for indirect cooking so you can cook the aubergines (eggplants) away from the high heat of the fire. Slice the aubergines in half lengthways, then score a diamond pattern deeply into the cut surface of each half using a small sharp knife, taking care not to pierce the skin. Drizzle over the olive oil and season generously with salt and pepper. Set the aubergine halves onto the grill bars, cut-side up, lower the lid and cook 38
indirectly for 15 minutes, rotating once or twice so they cook evenly.You want them to soften all the way through, so keep them away from the direct fire. Turn and cook cut-side down for another 10 minutes with the lid down, until they are soft and tender. Cooking time will vary depending on the size of the aubergines. Meanwhile, mix the pine nuts, currants and parsley in a bowl. Once the aubergines are tender, slide them, cut-side up, onto a fireproof baking sheet then scatter over the nut and herb mixture. Sprinkle over the feta and grind over some black pepper.
Slide the tray back onto the barbecue, this time over the direct heat, and leave to cook for a further 10–15 minutes, or until the cheese is softened. Use a metal spatula to transfer the aubergines to a serving plate then drizzle with plenty of extra virgin olive oil and squeeze over the lemon juice. Scatter over the pomegranate seeds and a good sprinkle of Aleppo pepper, if you have some. Serve warm.
