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Smoked aubergines with red pepper and walnut relish

Prepare
less than 30 mins
Cook
1 to 2 hours
Serve
Serves 4

Crispy aubergine bites are flavoured with smoked paprika and served with a relish made from blistered Romano peppers.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the smoked aubergines

For the relish

To garnish

Method

  1. To make the smoked aubergines, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a bowl, mix together the plain flour and cornflour with some salt and freshly ground black pepper.

  2. Toss the diced aubergines in the seasoned flour, the dip into the milk and coat with the flour mix one more time. Deep fry until crisp, this will take 2–3 minutes. Keep warm.

  3. To make the relish, roast the peppers until blistered over a gas hob, over the flame. Place in a bowl and cover with cling film, allow to sit for 5 minutes, then peel the black skin off keeping the flesh.

  4. Toast the walnuts for a few minutes in a hot dry pan. Set aside

  5. To a hot pan add 2 tablespoons of olive oil, sweat the onions, garlic and spices together. Add the peppers back and everything else. Stir together and then use a hand-held stick blender to blend to a purée. Add 50ml/2fl oz water and the 50ml/2fl oz oil, season with salt and pepper.

  6. Place the relish onto a large serving plate or shallow bowl and place the crispy aubergines on top of the relish. Garnish with the red onion, parsley, pickled chillies and walnuts.