Why I Made This Recipe
Lately, I’ve been craving simple meals that feel fancy but don’t require a dozen ingredients and a minor kitchen meltdown. That’s when I stumbled upon Jamie Oliver’s Five Ingredients Mediterranean cookbook.
One dish immediately stood out: Smoky Aubergine.
Five ingredients. Big flavor potential. Minimal faff. Count me in.
The Ingredients You’ll Need
Here’s the full lineup — short, sweet, and snacky:
1–2 aubergines (eggplants if you speak American) 50g sesame seeds 1 tin or jar of chickpeas (keep the liquid!) 2 lemons (or cheeky limes if that’s all you’ve got) A handful of fresh radishes (with leaves if possible)
That’s it. Seriously.
How It Went Down (My Kitchen Adventure)
Step 1: Char the Aubergine
First, I stabbed the aubergines all over (gently, I promise), then threw them under the grill. The goal? Get that skin charred and blistered like it just survived a barbecue rave. If you’ve got a gas hob or blowtorch, even better.
Step 2: Blend the Chickpea Cream
I drained the chickpeas (saving the liquid — chickpea gold!), then blended two-thirds of them with lemon juice, olive oil, and a splash of that reserved liquid. A pinch of chili flakes, salt, pepper, and attitude sealed the deal. Result? A creamy, tangy base that might be better than store-bought hummus.
Step 3: Quick-Pickle the Radish
I halved some radishes, tossed them in lemon juice and sea salt, and let them chill in the fridge. They soaked up the zing and came out crunchy and bright — like little pink flavor bombs.
Step 4: Toast & Crisp
Sesame seeds went into a hot pan until golden and fragrant. Then I fried the remaining chickpeas in the same pan until they were crispy, nutty, and snackable. Stirring constantly felt like cardio. Worth it.
Step 5: Caramelise the Aubergine
Once cool enough to handle, I peeled the aubergines, sliced them in half (keeping the stems for flair), and flattened them slightly. Into the pan they went, sizzling until beautifully caramelised.
Time to Plate Like a Pro
Here’s how I served it:
A smear of chickpea cream as the base Caramelised aubergine halves, laid down like royalty Radish slices and toasted sesame sprinkled on top A final drizzle of olive oil — extra drama encouraged
It looked chef’s kiss. It tasted even better.
The Verdict
This recipe was:
Smoky Creamy Crispy Zesty And honestly, kind of life-affirming.
The textures are next-level, the flavors feel gourmet, and all with just five ingredients. Will I make it again? 100%. Will I double the aubergine next time? You know it.
Try It Yourself
Feeling inspired? Grab an aubergine and go for it. You don’t need to be a kitchen wizard — just a bit of heat, a blender, and some lemony enthusiasm.
Stay tasty, my friends.
Until next bite,
Tim