Recipe: Parma Ham And Fig Charred Aubergine


These charred aubergines with parma ham and figs Are so delicious. They make an ideal light starter or even a lunch and can be eaten hot or cold so you can escape to the mediterranean any time you want!


  • 2 aubergines
  • 1 lemon
  • 2 tbsp olive oil
  • 3 figs
  • 2 tbsp grated pecorino
  • 50 g crumbly goats cheese
  • 4 slices parma ham
  • 2 tbsp pomegranate seeds
  • 2 tbsp pistachio nuts, roughly chopped
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
Grill the Aubergines

Step 1

Grill The Aubergines

Slice the aubergines in half lengthways. Use a paring knife to cut into the flesh in a crosshatch, being careful not to cut all the way down to the skin. Zest the lemon and save the zest for later. Squeeze the juice into the olive oil and generously brush it over the aubergine. Season well with salt and pepper. Heat a griddle pan over a very high heat for 5-10 minutes, until it’s smoking hot. Add the aubergines, flesh side down. Cook without moving them for 5 minutes. then turn 90º and cook for another 5 minutes.

Bake the Figs

Step 2

Bake The Figs

Turn them over and cook skin side down for another 5 minutes before putting them onto a baking tray. Preheat the oven to 200ºC. Quarter the figs and add them to the same baking tray as the aubergines. Bake for 10 minutes. Remove the aubergines and figs from the oven and transfer the aubergine onto a plate or a fancy board.

Assemble and Serve

Step 3

Assemble And Serve

Arrange the figs over the top of the aubergine halves. Arrange the cheese and parma ham around the figs then scatter around the pomegranate seeds, pistachio nuts and herbs. Drizzle over a little extra honey and some extra virgin olive oil to finish. Season with some extra salt and pepper and serve. Serves 4 as a starter

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