Try this tasty smoky tender aubergine from Jamie Oliver's new cookbook

He’s done it again! After the success of his first five-ingredient cookbook, Jamie Oliver sets out on another five-ingredient journey – but this time, he transports us to the cities and islands of the vast and breathtaking Mediterranean region.

In one handy solution-based book, he brings together the diverse cultures and extraordinary flavours of this beautiful place.

His latest cookbook, 5 Ingredients Mediterranean, features easy midweek meals, sweet and indulgent treats, all-time crowd-pleasers and so much more with minimal fuss. From ultra-creamy baked cheesecake (100% a MK favourite) that has been tested 20 times, Pork and Prunes inspired by the Greek island of Skopelos, to Herby Steak and crispy Potatoes with a Provençal makeover, all the recipes make great use of freezer and pantry staples so you can rustle them up in just 30 minutes. As you page through each chapter, one can truly feel the essence of the numerous cuisines that make up this region. “This is not just a cookbook to be trusted and useful to you, it’s also one of my efforts to keep cooking alive in an accessible and relevant way. Within the culture of food, the saying ‘Use it or lose it’ is true, and I think we’re all better off as humans if we keep cooking, and keep connected,” Jamie says. This book brings together simplicity, love, passion, and dedication to taste using bright and bold flavours that are at the heart of Mediterranean cuisine.

“My main intention with these recipes is to empower you with simple, easy and delicious food, but without copius amounts of ingredients, long shopping lists or a whole load of washing up.”

The flavours that make up the majestic Mediterranean are diplomatically translated into 125 drool-worthy and delicious recipes fit for any occasion or day of the week – breakfast, brunch, lunch, dinner, and those sweet spots in between. Ingredients are easily adaptable to suit your pantry and are quite inter-changeable, so you not only learn how to impart big flavours while using a handful of ingredients, but also get to have some fun when taking on any one of his recipes. Each dish has been tried and tested, giving you quick, easy, and delicious meals that are failproof and easy to follow. The recipes also cut down on time – with speedy twists on Sunday roasts, inventive ways to cook old classics and some chic puddings and desserts that won’t take hours to make.

All the recipes are short with to-the-point methods that are easy to conquer no matter what your skill level is in the kitchen. And if that’s not enough, each recipe comes with a visual key and nutritional information so you can keep track of your daily intake.

Smoky tender aubergine

Serves 2

You can easily char the aubergines on the braai over medium hot coals.

Ingredients

2 (about 250g each) aubergines
50g sesame seeds
1 can (400g) chickpeas
2 lemons
200g radishes, ideally with leaves

Method

Prick the aubergines, then carefully blacken them over a direct flame (or under the grill), turning with tongs until soft inside.
Meanwhile, toast the sesame seeds in a large non-stick frying pan on a high heat until golden, tossing regularly.
Put two-thirds of the toasted seeds into a blender, saving the rest for later.
Drain the chickpeas (reserving the juice) and add two-thirds to the blender with the juice of 1 lemon and 2 tablespoons of extra virgin olive oil.
Blitz until super-smooth, loosening with splashes of chickpea juice, if needed, then season to perfection and divide between plates.
Halve the radishes, toss with the remaining lemon juice and season with sea salt to quickly pickle.
Once cool enough to handle, carefully remove the aubergine skin, then halve lengthways leaving them intact at the stalk, and season with salt and black pepper.
Return the frying pan to a medium heat with a drizzle of olive oil, and scatter in the remaining chickpeas.
Push the chickpeas to one side, then add the aubergines and cook for 5 minutes, or until the chickpeas are golden and crispy and the aubergine is starting to caramelize, turning as needed.
Divide between plates, scatter over the reserved toasted sesame seeds and radishes, and finish with a drizzle of extra virgin olive oil if you like.