Aubergine, or eggplant, is a vegetable that we really enjoy having and I think the meaty texture of it makes it fun to work with. For this dish, I was just inspired by the color green! Leek, capers and fresh parsley together with dijon mustard for some sparkly taste..
Find the recipe for the dressing below!
The aubergine was simply cut into staves adding chopped leek and squeezed garlic on top and seasoned with salt and pepper. Before going into the oven at about 175°C some melted lard was poured over.
Capers and parsley dressing
Salt & pepper
Chop the parsley and add the rest of the ingredients to taste.
The dressing complemented the soft aubergine very good and was making the dish very interesting. A piece of pork loin and avocado was served with it, but I would say almost any protein would work very well to it.
As mentioned, we did bunker a lot of gammon after Christmas. Because of that, some creativity is needed in order to not get fed up by it. This innovative dish with eggplant and tomato sauce in a cast iron ramekin turned out really nice. Find the recipe below.
In order to reduce any possible bitterness of the eggplant, slice them and sprinkle salt over. Let the salt drag out liquid for about 10 minutes and dry them with a paper towel. We don’t always do that and usually the eggplant is fine anyway, but this time I thought it was convenient to make the slices a bit softer as well so that they could be fitted into the ramekins.
Ham and eggplant in tomato sauce
Eggplant in slices
Crushed, canned tomatoes
Place the sliced eggplant in suitable oven ramekin and bake in the oven at 225°C for about 15 minutes, until soft and slightly browned.
Mix the canned tomatoes with dijon mustard, pressed garlic, basil, salt and pepper. Dice the ham in small cubes.
Put the ham in the eggplant and cover with the tomato sauce.
Top with some goat cheese.
Finish off in the oven at 225°C for another 15 minutes until the goat cheese is golden.
Serve with some greens and a nice glass of red wine if you like.
The cast iron ramekins not only keep the food warm throughout the dinner, they seems to add a lot of iron to the food as well based on the iron taste that the food gets. Very nice!
Having some eggplant and butternut squash in the fridge, I just couldn’t resist to make something spicy with curry out of it! The eggplant, butternut and onions are first roasted in the oven with the spices and then blended with coconut cream and crushed tomatoes. That gives a maximum load of flavors.
The veggie curry was served with chicken legs made in the oven, some greens and lime juice to add some really nice acidity.
The vegetables coming out of the oven after being roasted for about 25 minutes at 225°C. You can see the generous amount of spices used! Make sure to use spices of good quality that really tastes something. Make also sure that they´re organic since spices are in concentrated form and therefore can contain a lot of pesticides and other toxins.
Spicy vegetable curry
Salt & pepper
Chop the vegetables in rather large pieces and place at a baking plate. Grind the coriander and cardamom seeds in a mortar and add together with the rest of the seasoning, excluding the chili and lime, on top of the veggies. Cover with coconut oil and roast in the oven for about 25 minutes at 225°C.
Warm the coconut cream and crushed tomatoes in a pot and add the chili.
When the veggies are roasted, add them into the pot and let simmer for about 10 minutes to let the flavors set a bit more.