…from the Starters and Light Lunches section of Delicious Dishes for Diabetics:
This tasty seasonal starter is useful for company it as you can prepare it beforehand–it makes regular appearances through the summer.
(A couple of ripe cherry tomatoes will add colour to the plate in a month or so.)
Serves 4
2 large aubergines
salt
2 tbsp olive oil
2–3 tbsp wine vinegar
Sauce:
3–4 cloves of garlic – crushed with a little salt
60 g/2 oz walnuts – shelled; if you do this yourself, take care that no pieces of shell get left with the kernel.
a handful chopped parsley
- Wash and cut the aubergines lengthwise into 1.5 cm/1/2 inch slices.
- Salt them slightly and put them in a colander for an hour or so, to drain off some of their bitter juice.
- Dry them thoroughly and brush generously with olive oil on both sides.
Heat the oven at 240°C/475°F/Gas Mark 9.
- Put the aubergines on well-oiled foil in a shallow oven tray.
- Cook them in the oven for about 20 minutes to brown them, turning after 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.
- Combine these two ingredients with the parsley in a bowl and add another tablespoon of oil.
- Mix well and check for salt.
- Take the aubergines out of the oven, put them on a serving plate, brush with the vinegar and spread the delicious sauce on top.
- Serve warm or room temperature.
Robin Ellis 