Sam Cooper's BBQ Aubergine with Fermented Tomato Juice, Nasturtium, and Pea Shoots Recipe

Ingredients

Serves 5  

2 large Aubergine
 

100ml Lacto Tomato Juice

This recipe doesn't require salt as the tomato juice is the brine.

3 tbsp Babylonstoren Extra Virgin Olive Oil Frantoio

1 - 2 Nasturtiam Flowers

4 - 5 Nasturtiam Leaves

A handful of freshly picked Pea Shoots 

How to Make

STEP 1

Prick the skin of each aubergine with the tip of a sharp knife and place them directly on the grill of the BBQ.

STEP 2

Keep the BBQ hot, and add a small piece of wood on the embers (with no bark) to generate a bit of smoke for additional flavour.

STEP 3

Turn the aubergine every 10 minutes until the entire thing is lightly charred and soft, then move them to one side until they’re cool enough to handle.

STEP 4

Whilst you wait, pour a small amount of fermented tomato juice into a pan and let it reduce over the BBQ for 10 minutes, then go harvest the nasturtium leaves and petals, and some fresh pea shoots.

STEP 5

Top and peel the aubergine, then pull them apart by hand into strips of baked aubergine. Take care as the inside could still be hot. Place them in a shallow bowl.

STEP 6

Dress liberally with olive oil, then pour the hot tomato juice over them and top with nasturtium and pea shoots.