Aubergines are in season and they are all over my local supermarket – so it was no surprise when I returned from my grocery shopping with a bag full of Aubergines. It’s not that I am particularly fond of aubergines, but they do evoke pleasant childhood memories and so, they have a special place in my heart.
Growing up, I remember eggplant featuring quite regularly on the dinner menu. My mum usually had it stewed with tomatoes, and peppers, and then blended into a thick sauce – which was utterly delicious. I promise to post the recipe once I’ve had a chance to request the copyright from Mum.
However, my first attempt at an eggplant dsh turned out almost inedible. it was bitter, seedy and slimy – and I learnt the lesson 101 of eggplants. The key is in the sex of the aubergine. Female aubergines contain eggs in order to propagate, and these eggs are naturally bitter. This serves the purpose of warding off predators, and thus keeping the eggs safe. Male aubergines do not have these eggs and as such are not bitter to taste.
How to tell the difference between male and female? Look at the shape. As with humans, female aubergines are rounder. So next time you go shopping for aubergines, look out for skinner, shinier aubergines (males), and avoid the rounder variety (females)
This vegetarian recipe is an easy and simple way to enjoy aubergines as either a main dish or paired as a side dish for a pork or lamb main dish. Let me know how you get on!
- 1 eggplant (aubergine) large
- 3 ripe tomatoes medium-sized approx. 100g
- 1 red bell pepper medium
- 1 onion medium-sized approx 80g
- fresh cilantro leaves a handful
- fresh thyme a handful
- fresh parsley a handful
- 2 tsp olive oil extra virgin, for the eggplant
- 2 tsp olive oil extra virgin, for the salsa
- 1 scotch bonnet pepper de-seeded
- 1 garlic clove
- 20 g peanuts dry-roasted, salted and crushed
- salt a pinch
- black pepper a pinch
- Slice the aubergine lengthwise in half. Score the flesh in a criss-cross pattern. Brush 2 teaspoons of olive oil on the flesh of the two halves of the aubergine.
- Roast at 180°C for Fan-assisted or 200°C for 30 - 35 minutes.
- For the Salsa Chop tomatoes, onions and bell peppers into quarters. Add the scotch bonnet and peeled garlic and toss with 2 teaspoons of olive oil to coat. Sprinke salt and black pepper to taste.
- Grill the vegetables for 20 minutes, at the uppermost level in the oven at 200°C fan-assisted or 220°C. The vegetables should look slightly charred when you remove them from the oven.
- Transfer the roasted vegetables to a food processor. Add coriander, thyme and parsley leaves and on the lowest speed, coarsely chop the vegetables.
- Crush the peanuts into smaller chunks using a wooden spoon.
- Spread the tomato salsa over the aubergines, and then sprinkle the crushed peanuts and some salt and pepper to taste.
Is this recipe right for you?
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