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Elizabeth David’s swamp ‘rat’
Serves 4 Starters and mains
Ingredients
- 4 large aubergines
- 2 onions, thinly sliced
- 4 courgettes, sliced
- 2 red peppers, deseeded and cut into strips
- 4 large tomatoes, sliced
- 4 garlic cloves, thinly sliced olive oil, to toss
- small bunch basil or oregano, leaves picked
Method
Preheat the barbecue to 180C. The Egg should be on Direct set-up with the stainless-steel grid. Alternatively, to cook ‘dirty’ on the charcoal, heat to 220C. Make 4 long cuts along the length of each aubergine, without cutting all the way through or to the ends. This should give you 4 ‘pockets’ in each aubergine.
Toss all the remaining vegetables and garlic individually in 2tbsp olive oil per vegetable, then season with salt and pepper and add the basil or oregano.
Slip the vegetables into the slots/pockets in the aubergines, as if folding things into the pages of a book, then wrap each aubergine in foil. Just before sealing each parcel, glug in a little more olive oil.
Burp the Egg, open and place the parcels directly in the fire or on the grill for 15–20 minutes, cooking with the dome closed.
Serve in the foil parcels or, if you prefer, remove from the foil and put them back in the Egg for 5 minutes to brown the tops.
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