Richard Fox: "This is my beery version of the classic Middle Eastern version of a dish called babaganoush. It's a deliciously smoky hummous-type dip, but with a truly unique preparation method which involves sticking the whole aubergine straight onto an open gas flame. Unfortunately, electric is no substitute. However, for about twenty quid, you can buy a little portable butane-powered hob from just about any camping equipment shop. They're the business for any sort of picnic or al fresco dining - and a great barbecue supplement for heating sauces, etc..."
1. Pierce each aubergine with a fork, inserting the prongs all the way into the flesh about 12 times for each one. Cover with a full-flavoured English ale and leave overnight.
2. To cook, dry the aubergine and place directly in an open flame allowing the skin to blacken and blister before turning. Once the whole skin is blackened and blistered, remove from the flame and allow to cool. This open flame method gives a fabulous smoked flavour to the flesh.
3. Once the flesh has cooled enough to handle, flake off the black skin. Squeeze out any excess liquid. After draining, chop up the flesh and combine with the tahini, lemon juice, garlic and seasoning.
4. Crumble in the goat's cheese and refrigerate until required. Separate the baby gem leaves, wash and dry. Reserve the smaller, crisper inner leaves for this dish. Cut the baguette lengthways though the middle, giving two halves.
5. With a dessert spoon, scoop out the bread leaving a boat shaped shell. Reserve the scooped out bread for bread crumbs for another recipe.
6. Liberally drizzle olive oil over the inner surface of the bread boats, season with salt and pepper and place in a 180ºC pre-heated oven for about 6 minutes. Remove from the oven and set aside until required.
7. To assemble, line the bread boats with the lettuce leaves, and then spoon in the aubergine mixture. You can then cut them into short lengths and arrange on a serving platter.
© Richard Fox
Recreate all your favourite F Word dishes
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