Below you'll find a list of all posts that have been tagged as “aubergine”
Today I’m recounting an amazing Italian dish called ‘melanzane in saor’, or aubergine ‘in Saor’. It’s a very simple yet beautifully balanced Italian dish that has sweet and sour flavours that work just beautifully together. The age is the important thing, you need to make this dish well in advance to let the flavours develop, it’s perfect to make a day ahead for a buffet spread or to take along to a picnic, but don’t …
Courgettes, courgettes, courgettes. They’re coming out of my ears. They’re just everywhere at the moment. Courgettes are the fruit of summer, they’re the long, thin, green fruit of our garden England, borne forth in abundance during the summer months. Courgette and Aubergine Antipasti is an awesome way to use a load of them up, make a big platter if you have guests coming round and I assure you it will all get eaten, it tastes …
By now you’re probably thinking “errr… what’s the deal with this guy and aubergines?”. I’ll admit it, I’m sponsored by aubergines. They called me up from their field based HQ and asked if I could write about them endlessly. In return I get sod all, because they’re a bunch of plants, have no currency nor do they possess suitable ID to open a bank account to store or transfer money. They even asked me for …
As I’ve had a bit more time on my hands this year I’ve been spending it doing the things I enjoy, one of which is burning aubergines. Rather than being some kind of sado-massochistic lachanophobic (fear of vegetables) passtime, it’s an activity that actually enhances this abundant fruit of summer. Not too long ago I shared my recipe for baba ghanoush, a dish whose success is dependent on your ability to carry out the utter …
Ambrosia is an often overused word, hastily thrown around with levity to elevate the status of a particular food. It’s a very serious word (to me, anyway) which means ‘food of the gods’, and religious denominations aside I try to be reserved in it’s use simply out of respect. So, it’s with a certain amount of reticence that I’m considering using it in the description here. Baba Ghanoush, Mutabal or Moutabal, are some of the …
If I had to describe this dish in one sentence, I’d say it’s like listening to opera whilst doing circuit training in a tutu. Now, taken literally, you could assume that this dish makes you feel like an utter idiot, which is not my intention. But if you look beyond that superficial lunacy, at the component elements, they all represent something within the dish to give you an idea of it’s characteristics. The harissa is …