Camping food needs to be quick and simple, but it can still have a gourmet touch. Here’s our recipe for a Moroccan-inspired chargrilled or barbecue meal that works with fish, chicken or, in this particular version, with aubergine steaks. Use a camping stove, a barbecue or the Cadac.
Moroccan aubergines with chargrilled broccoli
Ingredients (for two)
- One large-ish aubergine
- Olive oil
- Two small or one large clove of garlic
- Chopped fresh chilli or chilli powder
- Ground coriander and cumin, fresh coriander (optional)
- Black pepper and salt
- Flour (we use chickpea/gram)
- I haven’t given quantities for the spices/herbs, as it’s all a matter of taste. I’m pretty generous with them! Mix your spices with lemon juice and, a couple of tablespoons of oil.
- Slice your aubergine lengthwise into around six steaks. Marinate in the oil mix for as long as you can spare.
- Heat up the griddle on your Cadac or a frying pan on a camping stove. If you’re using a barbecue, use something on top of the bars or you’ll lose all the taste through the gaps. The reuseable barbecue sheet shown here gives you a good cooking surface.
- Brush off the marinade and reserve (all you’ll get bitter garlic). Griddle the aubergine till starting to go tender, but don’t let it char or completely cook through.
- Put the part-cooked steaks back in the marinade for a little while and then dust with flour.
- Griddle again until completely cooked. Slightly overdone in our picture, but still delicious!
- Serve with rice, quinoa or bulgur wheat and the broccoli (below). We add sunflower seeds and sometimes a tin of lentils to our grain side-dishes, plus spices when we need a bit extra oomph. Some yoghurt or mayonnaise is nice on the side too.
For the chargrilled broccoli
- A head of broccoli cut into small florets
- Lemon juice
- Seasoning (try Tajin – limey, salty, delicious and goes with everything!)
- Boil or steam the broccoli until nearly tender, but still with some bite.
- Toss in seasonings, garlic, lemon/Tajin and a little oil.
- Griddle till charred.
Tips and recipe books
If you like vegetable dishes with great flavour and a bit of flair, the books below are the ones we use the most. Planted just happens to be vegan (though the chef-author isn’t). Veggiestan is middle-eastern and Vegan Street Food is Indian and south-east Asian cooking. Many of the recipes are too complicated and rich in ingredients for camping, but they’re very adaptable (and so are we!).
A useful tip…make yourself a spice tin. Get all your herbs and spices together in one easy storage container and you can stop rummaging! Look for metal tins and boxes with airtight lids. The Indian masala dhaba are an option, but we find square sides make for easier packing. Write on the lids with a chalk pen!