Canarian · Starter · From the menu Huerta
Charred aubergine, onion, bread
Berenjena a la brasa, cebolla, pan
A whole aubergine burnt black over flame until it collapses, the smoky flesh dressed and spooned over grilled bread with slow onions. The dish that opens the Huerta menu, and the one people ask about most.
The mistake is being frightened of the fire. The skin has to go completely black and split, and the aubergine has to feel like a deflated balloon before you take it off. Anything less and you have cooked aubergine rather than smoke.
Ingredients
- 3 large aubergines
- 2 large onions, sliced thin
- 3 tbsp olive oil, plus more to finish
- 1 tbsp sherry vinegar
- 1 clove garlic, grated
- 1 tsp cumin seeds, toasted and crushed
- 6 thick slices sourdough or country bread
- Flaked salt and black pepper
- A handful of flat parsley, chopped
Method
- Put the aubergines directly on the flame, on a grill or on a gas ring. Turn them every few minutes for 20 to 25 minutes until the skin is black all over and they have collapsed on themselves.
- Move them to a bowl, cover, and leave 15 minutes. The steam finishes the cooking and loosens the skin.
- Meanwhile cook the onions in the olive oil over a low heat with a good pinch of salt, stirring now and then, for 30 to 40 minutes until sweet, soft and the colour of weak tea. Do not rush this with high heat.
- Peel the aubergines and pull the flesh into strands with your fingers rather than chopping it. Discard any bitter black bits and the very seedy core.
- Dress the flesh with the vinegar, garlic, cumin, a good glug of olive oil, salt and pepper. Taste. It should be smoky first and sour second.
- Grill the bread hard on both sides. Spoon the onions on, then the aubergine, then more oil, salt and parsley.
Serve it with. A cold dry white and nothing else. It is a first course and it should stay light.