Burnt Aubergine (V) with Tahini and Smacked Cucumber from Berber&Q on Vegetables

This is an unusual combination of Asian and Middle Eastern flavours that happens to work perfectly. Smacked cucumber is a great salad to have up your sleeve and works as a light and refreshing side dish to cut through a heavier and rich main course. Szechuan chilli oil can be found in just about any self-respecting Asian grocery store. If you don’t have one near to where you live, you could substitute this with an alternative chilli oil.

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Smacked Cucumber

2 baby cucumbers (Lebanese), or 1 large

1 tsp salt

1 tbsp Szechuan chilli oil, or other chilli oil

1 tsp sesame oil

¾ tbsp soy sauce

50ml (1¾fl oz) rice vinegar

1 tsp Aleppo chilli flakes (pul biber)

2 garlic cloves, minced

4 tbsp crème fraîche

Pinch of sugar

Burnt Aubergine

4 medium-sized aubergines

50ml (1¾fl oz) olive oil

160g (5½oz) Basic Tahina

Sauce (page 199)

1 tsp nigella seeds

1 tsp sesame seeds, toasted

5g (¼oz) coriander, finely chopped

For the smacked cucumber

Place the cucumber/s on a chopping board, lay a heavy chef’s knife or meat cleaver flat on top and, with the palm of your hand, smack the knife a few times until the cucumber splits. Cut into 1cm (½in) angled slices, sprinkle with the salt and toss. Set in a colander over the sink and leave for 20–25 minutes.

Combine the oils, soy sauce, rice vinegar, chilli flakes and garlic in a small bowl and stir through the crème fraîche. Pour the dressing over the cucumber and set aside to marinate for a minimum of 15 minutes.

For the burnt aubergine

Set a barbecue up for direct grilling. In the absence of a barbecue you can also use the flame from the hob. (It’s a good idea to line the stovetop with foil to avoid excess mess.)

Pierce the aubergines 5–6 times with a knife or skewer and place on the grill rack directly over the glowing embers. Grill the aubergines, turning regularly until blackened and charred all over and soft all the way through. Remove from the heat and set aside in a colander over the sink until cool enough to handle.

Peel the aubergines carefully, doing the best you can to retain their original shape, while leaving the stems attached. Season the aubergines generously with salt and pepper, and drizzle with the olive oil.

Transfer the aubergines to serving plates and drizzle with the tahina sauce. Top each with the smacked cucumber salad, spooning any excess dressing all around. Finish with the sesame seeds and coriander sprinkled on top.