Aubergine w. capers dressing

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..

IMG_5267
Aubergine pan coming out of the oven.

Find the recipe for the dressing below!

IMG_5261
All the main ingredients for the dish.

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.

IMG_5264
Aubergine pan covered with leek and garlic before going into the oven.

Capers and parsley dressing

Ingredients used:

  • Capers
  • Dijon mustard
  • Fresh parsley
  • Salt & pepper
  • Olive oil

How to:

Chop the parsley and add the rest of the ingredients to taste.

IMG_5265
Capers and fresh parsley dressing with dijon mustard.

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.

IMG_5272
Dinner with aubergine and dressing on top.

Happy cooking,

Cecilia & Magnus

Advertisements

Eggplant & gammon

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.

IMG_4888
Dinner served in cast iron ramekins.

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.

IMG_4879
First, salt the eggplant slices.

Ham and eggplant in tomato sauce

Ingredients used:

  • Pre-cooked gammon
  • Eggplant in slices
  • Crushed, canned tomatoes
  • Dijon mustard
  • Fresh garlic
  • Dried basil
  • Goat cheese

How to:

IMG_4882
Ingredients used in the dish.
  1. 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.
  2. Mix the canned tomatoes with dijon mustard, pressed garlic, basil, salt and pepper. Dice the ham in small cubes.
  3. Put the ham in the eggplant and cover with the tomato sauce.
  4. Top with some goat cheese.
  5. Finish off in the oven at 225°C for another 15 minutes until the goat cheese is golden.
IMG_4889
Eggplant and gammon in tomato sauce topped with goat cheese and some greens.

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!

Happy cooking,

Cecilia & Magnus

Spicy veggie curry

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.

IMG_4182
Vegetable curry with chicken legs for dinner.

The veggie curry was served with chicken legs made in the oven, some greens and lime juice to add some really nice acidity.

IMG_4174
Oven roasted vegetables with spices.

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

Ingredients needed:

IMG_4171
Ingredients used in the curry.
  • Butternut squash
  • Eggplant
  • Brown onions
  • Garlic
  • Coconut cream
  • Crushed tomatoes
  • Curry powder
  • Turmeric powder
  • Coriander seeds
  • Ginger powder
  • Cardamom
  • Salt & pepper
  • Chili
  • Lime

How to:

  1. 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.
  2. Warm the coconut cream and crushed tomatoes in a pot and add the chili.
  3. 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.
  4. Serve with some lime juice on top!
IMG_4181
A fresh but warming dinner for a autumn evening!

Happy cooking,

Cecilia & Magnus