INGREDIENTS
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2 aubergines
6 plum tomatoes, roughly chopped (skin & seeds left in)
200g shiitake mushrooms, sliced & fried
80g onion, finely diced
8 cloves garlic, grated
20g tomato purée
25ml balsamic vinegar
12g coriander, chopped
Zest of 1 lemon, finely chopped
1.5g chilli flakes
2g mixed spice
3g toasted cumin
8g Maldon salt (5g for cooking, 3g at finish)
50ml olive oil (plus extra for aubergines & bread)
Method
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Rub aubergines with oil, season, and grill over barbecue until soft all over. Allow to cool, chop into 2cm cubes, and strain in a colander.
Heat 50ml olive oil in a pan. Add onions, garlic, spices, and cook until light golden.
Add fried mushrooms, chopped tomatoes, and tomato purée. Cook over medium-high heat until caramelised.
Add 5g salt, then stir in aubergine. Simmer gently for 30–40 mins, stirring occasionally, until well reduced.
Deglaze with balsamic vinegar, cook out for 5 mins more.
Remove from heat. Stir in coriander, lemon zest, and remaining salt.
Chill in the fridge before serving.
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Assembly
Toast focaccia (or sourdough) until golden.
Spread generously with the aubergine relish.
Serve as a canapé or sharing board element.