Instead, on your menu today: all day aubergine!
Roast the aubergines in the oven until tender (for about one hour on 200oC). Peel the skin off or cut them in half lengthwise and scoop the flesh into a bowl. Leave to drain for few hours, or in a fridge overnight.
Toast thin slices of bread. Spread stripes of aubergine on toast and season with salt and pepper and drizzle some olive oil on top. Dollop spoonful of Greek yogurt and sprinkle with pomegranate seeds and parsley.
one large red onion
3 cloves of garlic
2 small aubergines
3-4 tbsp olive oil
1 big zucchini
8 tomatoes (blanched for a minute and peeled)
2 cups of homemade tomato juice
salt and pepper to taste
poached eggs (optional)
This is a classic one pot dish, very nursing and tasty. Wash the vegetables and cut in cubes. Salt the aubergines and leave to drain for at least 20 minutes. Chop the onion and place with drained aubergines in a a large pan with olive oil. As the vegetables soften, add peeled and thinly sliced garlic and fry briefly. Add chopped fresh tomatoes and juice. Leave to simmer for 15 minutes, and add zucchini and leave to simmer for another 15 minutes. Season with salt and pepper and finish with a little fresh parsley and poached egg.
‘The aubergine and the chickpea are old friends, going hand in hand throughout the Mediterranean. They turn up together in mezes, often whipped to a purée with olive oil, and in garlic-scented stews, in the company of tomato, lamb, mint, lemon and, of course, olive oil.’
Remember that roasted aubergine from breakfast? Better do, as we will use it for our spread.
Place flesh into a food processor together with can of chickpeas. Add 2-3 tablespoons olive oil, and one tablespoon lemon juice and one clove of garlic. Puree until almost smooth. Season with salt and pepper and pulse again to combine everything. Transfer to a bowl and finish with a little fresh parsley and roasted chilly peppers. Keep refrigerated up to 3-4 days. Serve with crackers.
Thank you aubergine!