I bought these two beauties at the organic market on Thursday because–well–simply because they were so beautiful. How could you not!?
I published this photo on Facebook and asked people to guess what they are.
Great responses! Most plumped for aubergines [eggplants]–but Elaine Adams, with her tongue firmly in cheek, commented:
“It looks like my two favourite things–aubergines and tomatoes–had babies!”
Following the photo showing how they were transformed, several readers asked for the recipe.
This comes from page 24 of Delicious Dishes for Diabetics.
Can be prepared ahead of time and served warm or tepid.
2 large aubergines
olive oil for brushing the oven tray and the aubergines
2–3 tbsp red/white wine vinegar
3–4 cloves of garlic – crushed with a little salt (the amount of garlic is a matter of taste–the younger/fresher the better though)
60g/2 oz walnuts – shelled (if you do this yourself, take care no pieces of shell get left with the nuts)
2 tbsp olive oil
handful of parsley–chopped
- Wash and cut the aubergines into about 1.5 cm/1/2 inch slices.
- Salt them and put them in a colander for an hour or more, to drain off their bitter juice. (wise move, if you have the time–this way they soak up less oil!)
- Dry them thoroughly and brush generously with olive oil on both sides.
- Heat the oven to 240°C/475°F/Gas Mark 9.
- Put the aubergines on a well-oiled shallow oven tray.
- Cook them on the top shelf of the oven for about 20 minutes until lightly browned–turning after about 10 minutes.
While the aubergines are in the oven, make the sauce.
- Mix the crushed garlic with a tablespoon of olive oil.
- Chop the walnuts in a processor or pound them in a pestle and mortar. (Not too fine!)
- Combine the chopped walnuts and garlic with the parsley in a bowl and add another tablespoon or so of oil.
- Mix well and check for salt.
- Transfer them to a serving platter, brush with vinegar, then spread the delicious sauce on top.
Serve warm or at room temperature.
It’s one of our favorite starters–meaty too…