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.
Robin Ellis 