Whole roasted aubergine with roasted pepper salsa
A festive starter of whole roasted aubergine mashed and topped with a vibrant roasted pepper, coriander, chili, Parmesan and lemon sauce, served with toasted bread.
What you need
How Maurice does it
- 1
Preheat the oven to 200°C (390°F).
- 2
Place the whole aubergine in a roasting dish and roast for 1 hour, until completely soft inside.
- 3
Roast the pointed pepper alongside for 30 minutes, until softened and slightly charred.
- 4
Transfer the roasted pepper to a bowl. Add the chopped fresh chili, fresh coriander, olive oil, grated Parmesan and lemon juice.
- 5
Blend with an immersion blender until you have a thick salsa. Taste and adjust seasoning.
- 6
Cut the roasted aubergine open lengthwise, mash the flesh with a fork, and spoon the salsa over it.
- 7
Garnish with extra grated Parmesan and serve with toasted seeded bread.
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