Roasted Aubergine With Chipotle Sour Cream
Slow roast some aubergine halves with olive oil, salt & pepper and serve with a spiced-up Gran Luchito Chipotle Paste smoky sour cream or creme fraiche for an easy midweek meal! We served it with some lovely ciabatta bread, but it’d work just as well with rice or couscous!
This roasted aubergine recipe would be a delicious side for our Mexican Roast Chicken or our chipotle glazed salmon recipe.
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Prep time
10 mins
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Cook time
45 mins
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Total time
55 mins
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Ideal for
Dinner -
Make it
Mexican -
Serves
2
Nutrition: Per serving
kcal 123 fat 8.7g saturates 2.8g carbs 9.1g sugars 2.5g fibre 1.4g protein 1.2g salt 0.36g
Found in the
Mexican Section
Ingredients
- 2 aubergines, cut in half lengthways
- 4 tablespoons olive oil
- 2 teaspoons Gran Luchito Chipotle Chilli Paste
- 300ml / 10 fl. oz sour cream
- Zest of 1 lime
- 1 lime, cut into wedges (to serve)
- A handful of coriander leaves, roughly chopped
- Salt and freshly ground black pepper
- Perfect Boiled Rice, couscous or toasted ciabatta, to serve
How to make it
- Preheat the oven to 150°C / 300°F / Gas 2.
- Cut criss-cross pattern into flesh of each aubergine half down to the skin. Brush each half with olive oil, then repeat once the oil is absorbed. Sprinkle with a good pinch of salt and pepper.
- Roast for 45 minutes. The flesh should be completely soft and easily come away from the skin when scraped.
- Meanwhile, mix the sour cream with the Gran Luchito Chipotle Chilli Paste (if you want more spice, add a little more) and season with salt and pepper.
- Spoon the cream over cooked aubergines. Drizzle with extra virgin olive oil, sprinkle with lime zest, roughly chopped coriander, salt and pepper.
- Serve with rice, couscous or toasted ciabatta.
Chef’s tip
You could use crème fraîche or Greek yogurt in place of sour cream.
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