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Posts Tagged ‘aubergine slices with walnut and garlic spread’

I bought these two beauties at the organic market on Thursday because–well–simply because they were so beautiful. How could you not!?

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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.

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This comes from page 24 of Delicious Dishes for Diabetics.

Serves 4

Can be prepared ahead of time and served warm or tepid.

2 large aubergines

olive oil for brushing the oven tray and the aubergines

salt

2–3 tbsp red/white wine vinegar

Sauce:

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.

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  • 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.

When the aubergines are nicely browned on both sides, remove from the oven.
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  • Transfer them to a serving platter, brush with vinegar, then spread the delicious sauce on top.

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Serve warm or at room temperature.

It’s one of our favorite starters–meaty too…

Here’s an aubergine that thinks it’s an animal!
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