Posts Tagged ‘side dish’

Here’s a recipe to celebrate the first day of summer.

SOL–sun    STICE--still

The day the sun is so high it appears to stand still; the longest day in the Northern Hemisphere.

And a song to hum while preparing the vegetable salad–(watch out for the end of the seventh line though, if you’re singing the words with company!)

Inspired by and adapted from a book with an unusual title and many wonderful recipes:

Crazy Water Pickled Lemons  by Diana Henry

Roasted Aubergine [eggplant] slices with Feta and a mint vinaigrette.

for 4

2 large aubergines [eggplant]

I used the purple speckledy ones this time.

–cut crosswise or lengthwise into thickish slices (2cm/3/4″), lightly salted and left for an hour or so to drain through a sieve or collander

olive oil for brushing the foil and the aubergines

salt and pepper

a small slab of feta cheese to crumble on the top of the salad (optional)

The Vinaigrette

1 teaspoon white wine or cider vinegar

1 tablespoon balsamic vinegar

2 garlic cloves pulped with a little salt

2 fl oz olive oil

a large handful of mint leaves–roughly chopped

  • Heat the oven to hot–240C/450F.
  • Lightly brush the aubergines slices with olive oil.
  • Cover shallow oven trays (you may need two or to repeat the process) with foil.
  • Brush the foil with oil to prevent the slices sticking.
  • Spread the slices on the trays.
  • Place the trays in the upper part of the oven for 10 minutes–
  • then take the tray(s) out of the oven and turn the slices over–
  • return them to the oven for a further 10 minutes.*
  • Make sure the aubergine is done by piercing the thickest part with the tip of a knife–
  • Underdone aubergine is uneatable.
  • Take them out of the oven and spread them on a serving plate.
  • Whisk the vinaigrette ingredients together and pour it over the slices while they are still warm.
  • Flake the feta–if you are using it– over the top.
  • Serve at room temperature–leaving a little time for the flavours to meld.

* alternatively, you could griddle the slices–which gives them a slightly smoky taste.

Read Full Post »