Time for another Meatless Monday dish. Aubergine/eggplant is one of my favourite vegetables and while I'm looking forward to our own aubergine crop soon, at the moment I must have do with imported aubergines. Luckily there are nice ones around just now (I dislike those huge sponge-like bulbous ones that you get during winter and early spring), so I cook something with aubergines/eggplants every week or two.
Aubergines/Eggplants from Nami-Nami garden, September 2010
This lovely vegetarian dish is good as it is, but it could also be served as a side dish to some grilled chicken, fish or meat.
Other aubergine/eggplant recipes @ Nami-Nami:
Nasu dengaku or miso-glazed aubergine
Ottolenghi's roasted aubergine with saffron yoghurt
A lovely aubergine curry with tomatoes, coriander and nigella seeds
Armenian Aubergine Stew
Brinjal Masala (deep-fried aubergines)
Hob-to-table moussaka
Grilled aubergine with feta, golden raisins and mint
(Meatless Monday)
Adapted from a recipe on Swedish Arla-site
Serves 4
2 medium-sized aubergines/eggplants (not too bulbous)
3-4 Tbsp oil
salt and black pepper
small bunch of mint
4 Tbsp golden raisins
4 Tbsp roasted pinenuts
150-200 g Greek feta cheese, crumbled or cubed
Rinse the eggplants and cut into 5 mm (that's half a centimetre or about 1/4th of an inch). Sprinkle some salt and place in a colander to drain (contrary to a widespread misconception, this is NOT done to get rid of any bitterness - modern eggplant varieties simply are not bitter. However, by draining some of the eggplant juices off beforehand, they immerse less oil when frying later). Put aside for about 20-30 minutes.
Pat the aubergine slices dry, then brush with oil on both sides.
Heat a heavy frying pan until very hot, then reduce heat to medium-high and fry eggplant/aubergine slices until golden brown on both sides (about 2-3 minutes per side). Season with salt and pepper and place on a serving tray.
Sprinkle with crumbled feta, chopped mint leaves, golden raisins and roasted pinenuts.
Serve.
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