Smoked aubergines with red pepper and walnut relish

Crispy, deep-fried aubergines served with a smoky, spicy relish made from roasted Romano peppers, walnuts, and aromatic spices. Perfect as a flavourful appetizer or side dish, it balances textures and bold flavours beautifully.

By Matt Tebbutt
From Saturday Kitchen

This recipe is both flavorful and nutritious. The use of aubergines, walnuts, and olive oil provides healthy fats, fibre, and antioxidants. With a Nutri-Score A rating, it offers a well-balanced meal. (Nutri-score)

Equipment

• Deep fat fryer
• Stick blender
• Shallow bowl
• Frying pan

Ingredients

For the smoked aubergines

• Plain flour 50g
• Cornflour 2 tbsp
• Aubergines 2, cut into 2cm/1in cubes
• Oat or almond milk 250ml
• Vegetable oil, for deep frying
• Salt and freshly ground black pepper

For the relish

• Red Romano peppers 6
• Walnuts 100g
• Olive oil 50ml and 2 tbsp for frying
• Onion 1, chopped
• Garlic cloves 4, crushed
• Red chillies 2, chopped
• Red pepper flakes 1 tsp
• Ground cumin 1 tsp
• Smoked paprika 1 tbsp
• Ground coriander 1 tsp
• Red pepper paste 4 tbsp

To garnish

• Red onion ½, chopped
• Chopped flat leaf parsley 2 tbsp
• Pickled chillis 3, chopped
• Walnuts 1 handful

Method

Make the smoked aubergines

• Preheat the oil in a deep-fat fryer to 180°C (CAUTION: Hot oil can be dangerous, so do not leave unattended).
• In a bowl, mix the plain flour and cornflour. Season with salt and freshly ground black pepper.
• Toss the diced aubergines in the seasoned flour, dip them into the oat or almond milk, then coat them again in the flour mixture.
• Deep fry the aubergine cubes until they are crispy, about 2–3 minutes. Remove them and keep them warm.

Make the relish

• Roast the red Romano peppers until blistered over a gas hob, placing them directly over the flame. Once charred, place them in a bowl and cover with cling film. Allow to sit for 5 minutes, then peel off the blackened skin, keeping the flesh.
• Toast the walnuts in a dry hot pan for a few minutes. Set them aside.
• In a hot pan, add 2 tablespoons of olive oil. Sweat the onions, garlic, and spices together until softened and fragrant.
• Add the roasted peppers back into the pan, then stir in the walnuts, red pepper paste, and season with salt and pepper.
• Use a stick blender to blend the mixture into a smooth purée. Add 50ml of water and 50ml of olive oil to adjust the consistency.

Assemble the dish

• Spread the relish onto a large serving plate or shallow bowl.
• Place the crispy aubergines on top of the relish.
• Garnish with chopped red onion, parsley, pickled chillis, and walnuts.

Suggested Wine Pairing

• Majestic: Coastal Reserve Shiraz 
  Tasting notes: A rich and bold red with hints of black fruit and a subtle smoky finish. The tannins balance the heat from the spices in the relish and the aubergines perfectly.
• Tesco: Tesco Finest* Marlborough Sauvignon Blanc
  Tasting notes: Crisp and refreshing, with citrus and herbaceous notes that cut through the richness of the dish and cleanse the palate after each bite.
• Sainsbury’s: House of the Dragon Red
  Tasting notes: This red blend has vibrant fruit flavours and a gentle spiciness that pairs well with the smoky aubergines and the rich pepper relish.

What can you serve with this?

• Fresh pita bread – Perfect for scooping up the relish and crispy aubergines.
• Greek salad – A refreshing side with feta, olives, and cucumber to balance the richness of the aubergines.
• Grilled halloumi – The salty cheese complements the smoky aubergines and adds texture to the dish.
• Steamed rice – Serves as a neutral base for this flavorful dish, letting the relish and aubergines shine.

Nutri-Score Health Check

This dish scores a A on the Nutri-Score scale. It is made with nutrient-dense ingredients like aubergines, walnuts, and red peppers, which provide healthy fats, antioxidants, and fiber. The dish is low in saturated fats and sugars, making it a healthy choice. However, deep frying the aubergines adds calories and fat, so it’s best enjoyed in moderation.

The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.

Recipe FAQs

• Can I use a different type of milk? Yes, any plant-based milk like oat or almond milk works well.
• Is it possible to make this dish gluten-free? Yes, you can substitute the plain flour with gluten-free flour.
• Can I bake the aubergines instead of frying them? Yes, baking them at 180°C for about 25 minutes will yield a healthier result.
• How long can I store the relish? The relish can be stored in the fridge for up to 3 days.
• Can I make the dish ahead of time? Yes, the relish can be prepared in advance, and the aubergines can be fried and kept warm before serving.
• What can I use instead of red Romano peppers? You can use any red bell pepper as a substitute.
• Is this dish spicy? Yes, the relish has a bit of heat from the red chillies and red pepper flakes. Adjust to your spice preference.
• Can I make this dish without walnuts? Yes, you can omit the walnuts or substitute them with other nuts like almonds or pecans.
• What type of oil should I use for frying? Use a neutral oil like sunflower or vegetable oil for frying the aubergines.
• Can I use fresh parsley instead of flat-leaf parsley? Yes, fresh parsley will work well in this dish.
• What is red pepper paste? Red pepper paste is a concentrated paste made from red peppers. You can find it in Mediterranean or Middle Eastern markets.
• How do I make the relish less thick? Add more water or olive oil to thin it out to your desired consistency.