Use the Weber Crafted Roasting Basket to get the aubergines soft and smoky. Top with creamy pistachio ricotta and crunchy breadcrumbs for a veggie BBQ staple.
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Serves
4
Aubergine
Pistachio
Red Chilli
Mint
Panko Breadcrumbs
Lemon
Ricotta
Pecorino
Salt
Olive Oil
Serves
4
Aubergine
Pistachio
Red Chilli
Mint
Panko Breadcrumbs
Lemon
Ricotta
Pecorino
Salt
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your barbecue on a high heat.
Step 2.
Put your aubergines into your Weber Crafted Roasting Basket, and drizzle with olive oil. Place on the barbecue and close the lid. Cook for 40 mins.
Step 3.
Fill a small saucepan with water, then pop in your pistachios. Simmer for 5 mins, then leave to cool.
Step 4.
Finely slice your red chillies. Roughly chop your mint.
Step 5.
Heat a frying pan over a medium heat with a generous drizzle of olive oil. Add your chillies, and fry for a couple of mins until the oil is slightly tinged red. Add your breadcrumbs, and fry for a few mins until crisp.
Step 6.
Allow your breadcrumbs to cool. Mix through the zest of a lemon, your chopped mint and a good pinch of salt.
Step 7.
Once your pistachios are cool, add your pistachios to a food processor along with your ricotta, lemon juice, a drizzle of olive oil and a pinch of salt. Whizz to a smooth sauce.
Step 8.
Cut your aubergine open down the centre. Spoon in your pistachio whipped ricotta, then sprinkle with some grated pecorino and your breadcrumbs. Serve!
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