Jacato (known to others as garden egg or African eggplant) are part of the aubergine family, though much smaller, creamy white in colour and a little more bitter than your purple aubergine. You’ll be familiar with jacato if you’ve tried my recipe for jacato babaganoush or you’ve been to one of my supper clubs (returning early autumn 2018), when I serve it with pepper chicken – always a hit!
I use it this time in my series of recipes using my CHAM CHAM Hot Pepper Sauce, along with aubergine and feta. I know many people like to salt their aubergines before cooking it to remove the bitterness and remove some of the water (and so they don’t soak up too much oil when cooking), but I prefer not to for this receipe. I love getting a burst of bitterness, alongside the hit of sweetness and spice from the sauce, blended in with the creaminess of the feta.
Another quick and easy one for your summer menu – enjoy!
Th prep part – serves 2
1 large aubergine, washed, 1/2 cm slices cut lengthways
10 jacato, washed, sliced – though cut in quarter if cooking on a bbq
1/2 tbsps cold pressed rapeseed oil
1tbsps of CHAM CHAM Hot Pepper Sauce
100g feta cheese, crumbled
Salt and pepper to season
The assembling part
- You can either cook this dish on a cast iron plate on the stove or on a barbecue, so put whichever onto heat.
- In a bowl, mix together the rapeseed oil and the CHAM CHAM Pepper Sauce and brush onto the jacato and aubergine.
- Place on the aubergines on the heat first and cook for around 6 – 7 minutes on each side and the jacato can go onto the heat after as it only needs 4 minutes on each side. Season each side with a little salt and pepper.
- Put onto a plate, and leave to cool a little before crumbling feta on top.