August 26, 2011

Aubergine Spread

We’re moving! This weekend, we will say goodbye to our studio flat and hello to a lovely little house. What a change it will be! I am so looking forward to it (though not looking forward to carry heavy boxes). We will even have a garden. We noticed that there are allotment plots nearby so have already applied for one. It might be a few years before we get one, but then, what a pleasure it will be to grow our own vegetables and fruits!

It will also be brilliant to have a new bigger kitchen, and I can’t wait to cook in it.

In the meantime, here is a delicious spread to have with vegetable sticks or on a slice of bread. I always love to try new things in my sandwiches and this was great. I also made a variation of it with tahini, which was very good too.

We might not be connected to the Internet for a while, but I will still try to keep posting on the blog if I can. Have a good weekend and enjoy the sunshine if you're lucky to have some - here it's pouring! Speak to you next time from my new place!

Aubergine Spread

  • • 1 aubergine
  • • 1 clove of garlic, peeled
  • • 3tbsp olive oil
  • • Lemon juice
  • • A few leaves of basil
  • • Salt
  • • A pinch of chilli powder

  • 1. Preheat the oven to 200°C. Prick the aubergine with a fork or a small knife. Put it in a sheet of aluminium foil with the garlic. Season with salt and drizzle 1tbsp of olive oil over. Close the aluminium foil and put in the oven for 50min.
  • 2. Take out of the oven, open the foil and leave to cool down for at least 20min. Cut in half and scoop the flesh out. Put it in the bowl of a blender and add the garlic, a bit of lemon juice, the chilli powder and the rest of olive oil. Blend until you obtain a smooth consistency.
  • 3. Serve as a dip for vegetables, in pita bread or on a slice of bread.

    Caviar d’Aubergine

  • • 1 aubergine
  • • 1 gousse d’ail, pelée
  • • 3cs d’huile d’olive
  • • Jus de citron
  • • Quelques feuilles de basilic
  • • Sel
  • • 1 pincée de piment en poudre

  • 1. Préchauffer le four à 200°C. La piquer avec les dents d’une fourchette. La mettre dans une feuille d’aluminium avec la gousse d’ail. Saler et arroser d’une cuillérée d’huile d’olive. Fermer la feuille d’aluminium et mettre au four pour 50min.
  • 2. Sortir du four. Ouvrir la feuille d’aluminium et laisser refroidir 20min. Couper l’aubergine en 2. En prélever la chaire et la mettre dans le bol d’un mixeur. Ajouter la gousse d’ail, le reste d’huile d’olive, quelques gouttes de jus de citron et la pincée de piment en poudre. Mixer jusqu’à l’obtention d’une consistance lisse et épaisse.
  • 3. Servir comme dip, dans un sandwich ou pain pita ou utiliser dans des verrines.
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