Oven roasted aubergine/eggplant with saffron yogurt dressing

Tags

Aubergine, eggplant, middle eastern, saffron, salad

I have always loved middle eastern cuisine and ever since I went to an Ottolenghi restaurant in London, with my daughter, many years ago, I am a huge fan of his recipes. Recently, I invited our new neighbours over for dinner and decided on a middle eastern theme for the meal. I made assorted meze to start with pita then followed with a 5 hour lamb and several sides. One of the most popular, by far, was the aubergine with saffron yoghurt. It is such an easy recipe yet never fails to impress, in part, due to the amazing flavours but also, because it is visually a superb feast for the eyes with its jewel toned colours. Below is my adaptation of the recipe. The saffron sauce is great with just about anything, from fish to meat to veggies so do not hesitate to double the quantity. It will keep 3 days in the fridge – if you can resist eating it all at once.

Serves 4

Ingredients:

• 3 medium aubergines
• 1 Tsp olive oil
• 2 Tsp grilled pine nuts
• 4 Tsp fresh pomegranate seeds
• Fresh basil leaves, torn
• Salt & freshly ground black pepper
• Saffron yoghurt
• Pinch of saffron
• 1 Tsp hot water
• 200g / 3/4 cup Greek yoghurt
• 1 clove of garlic, crushed
• 3 Tsp fresh lemon juice
• 1 Tsp olive oil (optional)

Method:

• Preheat the oven to 220C / 430F
• Cut the aubergine into slices about 1 1/2 cm thick then cut each slice into 3 or 4 strips
• Place the aubergine in a large bowl, add the oil, salt and pepper and toss gently to ensure evenly coated
• Lay the pieces onto a baking sheet and roast for about 25 minutes until they are a nice golden colour
• Remove from the oven and leave to cool
• While the aubergine is cooking, make the sauce/dressing
• Allow the saffron to infuse in the hot water for a few minutes
• In a bowl, combine the saffron infusion with the yogurt, garlic, lemon juice, olive oil (if using) and add salt to taste (I did not add oil nor salt)
• Whisk the sauce by hand or ideally use a hand blender until it is smooth
• Keep the sauce in the fridge until ready to use
• Place the cooled aubergine strips in a serving dish, drizzle over the saffron sauce, sprinkle with the pine nuts and pomegranate seeds
• Add the fresh basil and serve immediately

Bon Appetit!

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Aubergines with tahini vinaigrette

Tags

appetizer, Aubergine, eggplant, middle eastern, moroccan, salad, tahini

This delicious salad was inspired by watching a TV program on Morocco and the fact that it is prime aubergine season here in France at the moment and they are just gorgeous and ripe and purple. When choosing an aubergine or eggplant, (as they are called in the US), always look for an unblemished and shiny one and one that is heavy. If it is too light, then it means the insides are spongy and you will not get that delicious meaty goodness. Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. Arguably the most well known way to use tahini is when making hummus but it is delicious used in Baba Ganoush, an incredible roasted eggplant dip or in salad dressings and sauces. This dressing will make more than you need for the aubergine salad, but, no problem, you can store the rest in a sealed jar in the refrigerator for about 2 weeks.

Serves 4

Ingredients:

2 medium aubergines, unpeeled, cut into circles about 1 cm / 1/2″ thick
2 tablespoons olive oil
Pinch of coarse salt
1 tablespoon dried origanum
1 tablespoon dried basil
Pinch of freshly ground black pepper
Cilantro / Coriander, fresh and roughly chopped for garnish
Tahini dressing:
1 lemon, grated rind and juice
1/3 cup / 80 ml olive oil
1/3 cup / 80 ml tahini
1 tablespoon honey
2 garlic cloves, crushed

Preparation:

Preheat the oven to 225 C / 450 F
Place the aubergine slices, the olive oil, the salt, origanum, basil and pepper in a large bowl and toss – ensure all the slices are well coated
Place all the slices on a baking sheet and bake for 12 minutes
Turn them around and bake another 12 minutes, until golden brown and soft
While the aubergine is in the oven, make the dressing
Place all the ingredients in a screw-top jar and shake well or whisk in a bowl until smooth and creamy (if too thick, add a little water)
Store in the refrigerator
Once the aubergine is cooked, arrange the slices on a platter, drizzle the dressing over
Sprinkle the chopped cilantro over
Eat with warm pita or Moroccan bread
Enjoy!

Summer vegetable tian

Tags

aubergines, courgettes, eggplant, shallots, tomatoes, zucchini

This is a beautiful dish that just cries out “summer”. It uses all vegetables that are at their peak in summer and you find them in abundance at all the local markets. The name tian actually comes from the pottery dish that was used to bake it in. It is basically a deep dish pie or tart plate. You can use a quiche pan, pie dish or any low baking dish to cook this. At this time of the year, we have the most gorgeous tomatoes, all with interesting names, some round and even, others strange shapes and mottled colors ranging from red to purple to orange. The courgettes too come in different sizes and colors, dark green, pale green, yellow, striped. What an assortment! So having all these vegetables, I just had to make a dish that brought out the colors and flavors of summer and a tian is perfect. Simple and rustic.

If you like tomatoes and do not yet own a tomato knife, I highly recommend you get one or ask someone to buy you one as a gift. It is a small serrated knife that allows you to cut through the ripest tomato quickly and with a minimum of pressure without crushing the flesh. Many have forked tips that allow you to lift the slices after they have been cut. Do invest in one, it is well worth it.

Serves 6

Ingredients:
4 courgettes
6 tomatoes
2 small aubergines
2 cloves of garlic, crushed
2 onions
Fresh thyme
1 bay leaf
3 tablespoons olive oil
A few basil leaves
Salt & black pepper

Preparation:
Preheat your oven to 200C / 400F
Wash and dry the vegetables
Thinly slice the courgettes, aubergines, tomatoes and onions
Use a 20 x 30-cm / 8 x 12-inch baking dish
Layer the vegetables in the dish, alternating them
Sprinkle the crushed garlic, bay leaf and the thyme on top
Drizzle with the olive oil, salt & freshly ground black pepper
Bake for about 30 to 40 minutes
Sprinkle with the shredded basil leaves and serve
Enjoy!