Dr Michal Nahman's Crispy Oven Roasted Aubergine

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Dr Michal Nahman's Crispy Oven Roasted Aubergine

Dr Michal Nahman brought her powerful Masterclass to Made In Hackney - part storytelling, part cooking, part history. “Growing up, food meant home and belonging. My Sephardi Jewish ancestors travelled through Spain, Italy, Salonika, and Turkey carrying recipes, memories, and love. We explored migration, racism, and gender but also healing. As we cook, we honour our grandmothers and the dishes that travelled with them.” This crispy oven roaster aubergine is an ancient Sephardi dish passed through generations.

Ingredients

Ingredients:

• 2 large aubergines (eggplants)

• 1 tsp salt

• 50g plain flour

• 100g panko breadcrumbs

• 2 tbsp sesame seeds (white or black, or a mix)

• 300ml aquafaba (liquid from canned chickpeas), whisked until foamy

Method

Method:

1. Char the Aubergines:

   • Place whole aubergines directly over a gas flame or under a grill.

   • Cook, turning occasionally, for 10–15 minutes until the skins are blackened and the flesh is completely soft.

   • Remove from heat, place in a bowl, and cover with a plate. Let steam for 10 minutes to loosen the skin.

   • Peel off the skin gently and discard. Allow the aubergines to cool.

2. Prepare the Crumb Coating:

   • In a shallow bowl, mix the panko breadcrumbs with the sesame seeds.

   • Place the flour in a separate bowl.

   • Pour the whisked aquafaba into another bowl. It should be frothy but not stiff.

3. Slice and Dredge:

   • Gently slice the cooled, peeled aubergines into lengthwise strips.

   • Lightly salt the slices to season.

   • Dredge each slice first in flour, then dip in aquafaba, letting excess drip off.

   • Press into the sesame-panko mixture to coat both sides evenly.

4. Bake:

   • Preheat the oven to 180°C (fan) / 200°C (conventional) / 400°F.

   • Place the coated aubergine pieces on a baking tray lined with parchment paper or lightly oiled.

   • Bake for 20–25 minutes, flipping halfway through, until golden and crisp on both sides.

5.