Honey Nduja Aubergine w. Lemon Yoghurt
Cook Time: ~30 Minutes
Sweet, smokey, zingy, and light but in a way that is still deeply satisfying. The preparation for this dish is non-strenuous and the outcome is packed with flavour. Great for a light lunch, a starter, or a satisfying snack.
Serves: 2-4
Prep: ~5 minutes
Cook: ~30 minutes
Ingredients
Aubergine
2x Aubergine
Paprika (1 tsp)
Extra virgin olive oil
Chilli flakes
Salt
Pepper
Lemon Yoghurt
Greek yoghurt ~450g
One lemon
2x garlic cloves
Flatbreads (2-4)
Honey 'Nduja
Honey (4 tbsp)
Nduja ~90g
Extra virgin olive oil (2 tbsp)
Notes
Muslin cloth: I would recommend using one to strain the excess liquid from the yoghurt. Otherwise, it will become runny after adding lemon juice.
Nduja: You will typically find nduja as a paste or in the form of a more solidified pâté. The latter is preferable but paste will suffice too.
Equipment
Frying pan
Muslin cloth
Mixing bowls
Baking tray
Mise En Place
Empty Greek yoghurt into a bowl, add two grated garlic cloves, the zest of an entire lemon, and the juice from 1/2 a lemon. Mix thoroughly, and suspend in a muslin cloth, in the fridge, until serving. The cloth will remove excess liquid and maintain the yoghurt’s thickness.
Slice the aubergine into equal width circles, season heavily with salt and pepper and one teaspoon of paprika. Lay on a baking tray lined with greaseproof paper, and drizzle over extra virgin olive oil.
The Cook
Preheat the oven to 200°C and cook the aubergine for ~30 minutes until slightly crisp, turning halfway through. Five minutes before the aubergine is done, stick your flatbreads on a tray and into the oven to warm. Add two tablespoons of olive oil to a pan on medium heat and add nduja. Let the nduja cook gently for a minute, stirring it into the oil, and add four tablespoons of honey. Cook for another minute and remove from the heat.
To serve, lay down a thick layer of lemon yoghurt and spread over the plate. Drizzle the honey nduja over the yoghurt and add the aubergine. Sprinkle over extra nduja, chilli flakes, and serve with a wedge of lemon and your warm flatbreads that you can mop everything up with. Enjoy.
If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor