Genevieve Taylor isn't just a live fire and barbecue expert, she also teaches, writes books and is a keen Wine Society member. Find Genevieve's recipe for butterflied spiced leg of lamb and tips on barbecuing here. This recipe for grilled aubergines makes a brilliant accompaniment to the lamb or is substantial enough to work on its own too.
Recipe: Aubergine with feta, currants and pine nuts
- 3 medium aubergines
- 2 tbsp olive oil
- 75g pine nuts, toasted
- 75g currants
- a handful of flat-leaf parsley, chopped
- 200g feta, crumbled
- extra virgin olive oil, for drizzling
- 1 lemon, halved
- sea salt and freshly ground
- black pepper
- seeds from 1 pomegranate
- 1 tsp Aleppo pepper flakes (optional), to garnish
Aleppo pepper (also known as pul biber) is a type of chilli flake with a lovely lemony flavour. Find it online or in Turkish or Middle Eastern food shops.
- Fire up the barbecue ready for indirect cooking so you can cook the aubergines (eggplants) away from the high heat of the fire (see Gen's barbecuing tips). Slice the aubergines in half lengthways, then score a diamond pattern deeply into the cut surface of each half using a small sharp knife, taking care not to pierce the skin. Drizzle over the olive oil and season generously with salt and pepper.
- Set the aubergine halves onto the grill bars, cut-side up, lower the lid and cook indirectly for 15 minutes, rotating once or twice so they cook evenly. You want them to soften all the way through, so keep them away from the direct fire. Turn and cook cut-side down for another 10 minutes with the lid down, until they are soft and tender. Cooking time will vary depending on the size of the aubergines.
- Meanwhile, mix the pine nuts, currants and parsley in a bowl. Once the aubergines are tender, slide them, cut-side up, onto a fireproof baking sheet then scatter over the nut and herb mixture. Sprinkle over the feta and grind over some black pepper.
- Slide the tray back onto the barbecue, this time over the direct heat, and leave to cook for a further 10–15 minutes, or until the cheese is softened. Use a metal spatula to transfer the aubergines to a serving plate then drizzle with plenty of extra virgin olive oil and squeeze over the lemon juice. Scatter over the pomegranate seeds and a good sprinkle of Aleppo pepper, if you have some. Serve warm.
Delicious with Genevieve's recipe for butterflied spiced leg of lamb.
With its Middle Eastern flavours, this dish immediately makes you think of the Lebanon, but a juicy garnacha or something that chills well, like a blaufränkisch come to mind too. Rosé and whites with a bit of oomph would work well too. If you are catering for vegetarians or vegans, you may want to check out listings of vegetarian or vegan-friendly wines.
Easy-drinking bottles always go down well at barbecues and you can't go far wrong choosing the wines that regularly feature amongst our members' favourites.