When aubergines are aggressively roasted or grilled, their subtle earthiness is replaced by more intense savoury, caramel and smoky notes. Yet the texture of roasted aubergine is a little odd: the skin, still full of flavour, takes some chewing (if you attack it at all), and the inside turns to watery, lumpy pulp. By far the best thing to do, in my opinion, is blitz the lot, leaving you with a silky-smooth and powerful pur\u00e9e. The cumin and pomegranate molasses in this recipe ramp up the flavour further; it\u2019s intense.<\/p>\n
Consider this next time you\u2019re cooking lamb, hogget or mutton, venison, sea bass, monkfish or roast vegetables, although make sure any other dishes you serve alongside have some bite or crunch.<\/p>\n","protected":false},"excerpt":{"rendered":"
When aubergines are aggressively roasted or grilled, their subtle earthiness is replaced by more intense savoury, caramel and smoky notes. Yet the texture of roasted aubergine is a little odd: the skin, still full of flavour, takes some chewing (if you attack it at all), and the inside turns to watery, lumpy pulp. By far<\/p>\n","protected":false},"author":1,"featured_media":6633,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-6632","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
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When aubergines are aggressively roasted or grilled, their subtle earthiness is replaced by more intense savoury, caramel and smoky notes. Yet the texture of roasted aubergine is a little odd: the skin, still full of flavour, takes some chewing (if you attack it at all), and the inside turns to watery, lumpy pulp. By far the best thing to do, in my opinion, is blitz the lot, leaving you with a silky-smooth and powerful pur\u00e9e. The cumin and pomegranate molasses in this recipe ramp up the flavour further; it\u2019s intense.<\/p>\n