Embered Spiced Aubergine, Charred Orange & Toasted Sourdough

When aubergine is roasted right in the embers until it collapses into smoky silk, it becomes a perfect canvas for the salty brightness of feta, the mellow sweetness of onion, and a spark of charred citrus.

This dish works beautifully as a centrepiece on toast, plated mezze, or a warm side — rich in texture, smoky in flavour, and irresistibly fresh.

Ingredients

Aubergine & spice mix

• 2 medium aubergines

• 1 tbsp olive oil

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp chilli flakes

• Sea salt & cracked black pepper

Whipped feta (optional but recommended)

• 150g feta cheese

• 2–3 tbsp cream or milk

• 1 tbsp olive oil

• 1 tbsp honey (optional)

• Zest of 1 lime

For garnish & assembly

• 1 small white onion, finely sliced

• 1 orange (zest + segments for garnish)

• 4 slices sourdough, toasted over fire

• 2 tbsp olive oil (divided)

• Handful parsley, roughly chopped

• Charred orange halves, for finishing

Method

1. Soften the onion
   Slice the onion thinly and soak in cold water for 20 minutes. Drain and pat dry. This cuts the bite and lets the natural sweetness come through.

2. Ember-roast the aubergines
   Nestle aubergines directly into hot embers, turning occasionally, until their skins are fully blackened and their flesh feels utterly soft (about 15–20 mins).
   Remove and let cool slightly.
   Tip: if you can’t use embers, roast in an oven at 180 °C for 45–60 mins until soft.

3. Scoop or peel

   • Smashed version: Scoop the flesh into a bowl. Stir through olive oil, cumin, paprika, chilli flakes, a squeeze of citrus juice, salt & pepper.

   • Whole version: Peel off the charred skin carefully to keep the aubergine intact for plating.
     If the aubergine isn’t fully soft, wrap it in foil or cling film and rest for 10 minutes — it will finish cooking and hold moisture.
     (Alternatively, dice and toss with the spiced oil for a chunkier texture.)

4. Make the whipped feta (optional but lovely)
   Blend or mash the feta with cream/milk, olive oil, and honey until it becomes creamy and spreadable.
   Stir through a little lime zest for brightness.

5. Assemble — two styles

   • On toast: Spoon the spiced aubergine over fire-toasted sourdough. Top with whipped feta (or crumbled feta), soaked onion, parsley, and scatter orange + lime zest.

   • Plated: Spread a layer of whipped feta on the serving plate. Lay the peeled aubergine on top. Garnish with onion, parsley, orange zest, and finish with a squeeze of charred orange.

6. Serve
   Best eaten while still warm, straight from the fire. The smoky aubergine, creamy feta, bright citrus, and mellow onion come together in a harmony of taste and texture.

Technique & Tips: Ember Cooking

Ember roasting is an ancient, elemental way to cook: you bury the food in glowing coals rather than placing it above flames. Vegetables like aubergines thrive in this environment, steaming from within while charring on the outside.

• Wood & coals: Use hardwoods (oak, beech, ash) for steady heat and less resinous smoke.

• How to do it: After the flames die down, rake a hollow, nestle the veggies, and lightly cover with embers. Turn occasionally.

• Finish gently: Once the skin is black and the flesh yields, it's done. Let it rest briefly before peeling or scooping.

• Safety: Always use long tongs or gloves, and let the vegetables cool just enough to handle.