Seasonal Charred Courgettes with Aubergine Yoghurt and Chilli Sauce

By Tom Mitchell-Dawson

This recipe celebrates the vibrant flavours of August's seasonal vegetables and highlights the best of summer's bounty. August is the peak time for courgettes and aubergines, making them the star ingredients of this dish.

The smoky charred courgettes paired with the creamy, tangy aubergine yoghurt makes for a delightful blend of textures and tastes, perfectly complemented by the zingy chilli sauce. The chilli sauce is a great example of how the Cole and Mason hachoir can be used to finely chop ingredients in seconds.

Cooking the courgettes in such a simple manner means the seasoning is important to get right. The Cole and Mason London Acrylic mill means you can effortlessly enhance the natural flavours of these seasonal vegetables, bringing out their full potential. Celebrate the essence of summer with this delicious and visually stunning recipe. 

Serves: 2 or 4 as a side

Time: 45 minutes

Ingredients: 

• 5 red chilli's
• Handful of parsley + extra to garnish
• The juice of half a lime 2 aubergines
• 2 tbsps tahini
• 1 cloves garlic
• 1 lemon
• 4 tbsp yoghurt
• 4 mixed courgettes

Method

1. Begin by heating a griddle pan over high heat, place on the aubergine and chillis and allow to char on all sides. The chillis should take around 15 minutes and the aubergines should take around 30 minutes
2. Once the chillis are blackened, allow them to cool then peel off the skin leaving only the soft flesh. Slice off the tops then chop with a handful of parsley with the Cole and Mason hachoir. Season with salt and a squeeze of lime then finish with a good drizzle of olive.
3. When the aubergines are charred and soft throughout remove from the heat and allow to cool. Slice them in half, spoon out the flesh, and place in a blender or food processor. Add the garlic and tahini then blend until smooth. For extra silkiness, you can pass this mixture through a sieve.
4. Stir the aubergine through the yoghurt then add a squeeze of lemon and season with salt and pepper.
5. Finally cut the courgettes into thick chunks and add to a bowl with a drizzle of olive oil and a good hit of salt and pepper. Place in the griddle pan over high heat and let char on one side before flipping and cooking until soft but still with a little bite. Spread the aubergine dip over the bottom of your plate then top with courgettes. Drizzle over the chilli sauce then garnish with some picked parsley. Give it a good crack of salt and black pepper and you are ready to enjoy.