Poor old aubergines 🙁
For some reason I associate this much maligned vegetable with questionable Moussakas and the odd soggy Ratatouille (let’s just say vegetarian food has come on some what since I decided to dabble in that form of eating back in the day!)
Anyway throwing that thought out of the window this recipe sings of the wonderful, creamy, yet ever so slightly bitter, smokey deliciousness that is an aubergine treated with respect.
Aubergines are a member of the nightshade family, brethren of the tomato, bell pepper and potato. They come bursting at the seams with dietary fibre along with a host of vital micronutrients such as Copper, Manganese, B Vitamins, Vitamin K and Potassium. In addition to this there has been significant research into the specific antioxidant capacity of Aubergines as amongst other things their skin contains Nasunin which is shown to protect cells from free radical damage.
So how are we going to make these beauties even more amazing than they already are? Well by combining them with the sumptuous sweetness of minced lamb and a host of fabulous spices inspired by Northern Africa. Although a fan of chilli heat, sometimes I prefer this more subtle, sweet form of spicing, especially the addition of cinnamon to savoury dishes. This, in combination with the roasting of the Aubergine imparts the most fabulous depth to the finished dish which when served with a crunchy green salad is the perfect midweek meal or mezze addition.