Although available all year round, September is a great month for homegrown aubergines.
This recipe combines with the parsley, basil and hazelnut pesto I made in an earlier post. Have a go at making the pesto and then have a go at this…
- Preheat the oven to 180º C/ gas mark 4
- 1 large aubergine, cut into 11/2 cm rings
- Olive oil
- 4 tomatoes sliced
- Parsley, basil and hazelnut pesto ( see recipe in earlier post )
- 100g, feta cheese
- small bunch of fresh flat leaved parsley or basil leaves, roughly chopped
- salt and freshly ground black pepper
- Place the aubergine slices on a baking tray and drizzle over a little olive oil.Turn them over and repeat the process. Sprinkle with a little salt and freshly ground black pepper and roast the aubergine slices for 20-25 minutes.
- Take the roasted aubergine slices out of the oven and top with a couple of tomato slices, pop back into the oven for a further 10-15 minutes.
- Put the aubergine and tomato slices onto a serving plate, top each slice with a generous spoonful of pesto and sprinkle over some crumbled feta and roughly chopped parsley or basil leaves.
Aubergines are widely available to buy and come in all different shapes, colours and sizes. They are actually a fruit and surprisingly they are related to the potato. When choosing aubergines to buy, go for smooth skinned (not crumpled/wrinkled), firm, glossy specimens and definitely without any brown patches!
I haven’t got a huge greenhouse but I always like to grow a few tomatoes each year. This year I went for Black Krim, an heirloom beefsteak variety originating from Russia. It has an unusual brown/red colour, rich sweet flavour and is really nice and juicy. Green Zebra which remain green when fully ripe with striking yellow stripes are wonderfully sweet and tangy in taste.
They both worked well in this recipe and if you are getting greenhouse envy don’t as you can get hold of an array of brilliant tomato varieties in your local farmers markets, farm shops , green grocers and from local growers. I find going out and hunting for great ingredients can often be as satisfying as growing it yourself.
My first attempt at growing aubergines. They are flowering well but I am still waiting for a fruit, fingers crossed.However, even if I don’t get a good crop I have enjoyed the stunning flowers of the aubergine plant. I will keep you posted if I get lucky in the next couple of weeks.