We had the first bbq of this summer the other day. The weather was finally warming up and there was no rain either. My husband masters steaks and such, and I wanted to try this aubergine recipe on a coal grill. It turned out fabulous, I cannot believe how quick and easy it was to grill these baby aubergines.
For two 2-3 portions you need 2 baby aubergines (mini ones, about 15 cm each), 1 garlic, olive oil and salt.
Put the abergines on the grill and roast them, turning every once in a while, for about 20 min OR until soft and well done. Roast also a garlic at the same time. Don’t worry when the skin burns. Place the aubergines on a plate, cut them into 1 cm slices and open into fan shape. Sprinkle with olive oil, squeeze half of the garlic on them and add some salt. You can also add parsley and lemon juice. Enjoy as a side dish, a starter; hot or cold.
Light and deliiishhh! You can make this gluten-free pizza in half an hour. I got the recipe on the phone from my sister, and did not have paper and pen. This morning I wanted to google for it but the Wifi was down. The ‘pizza’ turned out better than well. Definitely a new favourite!
For two portions you will need
1 aubergine, salt & pepper, 1 tbsp olive oil, 2 tbsp tomato pure, 8 cherry tomatoes, 70 g feta cheese, chilantro or basil
Pre-heat the oven to 200 C. Slice the aubergine into long 1 cm thick slices. Sprinkle with salt, pepper and olive oil. Bake for 12 minutes.
Spread tomato pure on the slices, add the sliced tomatoes and crushed feta cheese. Add some herbs. Bake for 8-10 minutes. Enjoy!
Filed under Lunch, Recipes
Long time no posts but that does not mean no food or cooking. Spring is often hectic time and after work hours I don’t feel that much like sitting down to write. This is of course also because of all the reading and writing at work.
These delightful veggie burgers were our dinner last night. I’d had the aubergine waiting since Saturday and now it was perfectly good to be roasted.
For burgers for two, you will need: 1 medium-sized aubergine (cut into thin slices and roasted, 20 min in 175 C), 2 tomatoes, a handful of salad greens (lettuce, spinach), mayonnaise (optional), 50 g feta cheese and a good hamburger bun.
Slice the aubergine and roast in the oven. I sprinkle a bit of salt on the slices. Slice the tomatoes and shred the greens. Mince or slice the feta. Put the buns into the oven for a few minutes. They are so much better when warmed up. Build the burgers starting with the mayonnaise and topping with feta. I also like to serve all the fillings in small bowls and let everyone build their own burger. Enjoy!
If you have carnivores at the table, you can of course serve them a chicken fillet or a hamburger as a side dish. Alternatively, you just continue converting them into part-time vegetarians.
Filed under Dinner, Recipes
This wonderful salad combines some traditional Greek tastes i.e. feta cheese, mint and Ouzo. The recipe originates in Lotta Lindgren’s Om jag var don hemmafru cookbook (If I were your housewife). The salad makes a light lunch on a hot day. The salad and aubergine make a light lunch or alternatively, you can make them as starters.
This is what you need for four small portions:
Half of a small watermelon , 5 cl ouzo (traditional Greek aperitif with herbs and aniseed), 100 g feta cheese, a handful of mint leaves.
Dice the watermelon and mix with the ouzo, refrigerate for an hour. Chop the mint leaves and crumble the feta cheese. Oriste, the salad is ready.
I served the salad with fried aubergine and green salad.
The aubergine is easy to make. You need one aubergine, one garlic clove and olive oil for a portion for two people. You can also add some Parmesan on the slices right before taking them out of the pan. Just let the cheese melt on the slices.
Slice the aubergine. Sprinkle lightly with salt and let sweat for 10 minutes. Dry the sliced and fry in olive oil until done.
I’ve been doing some serois party planning, we hope to have the house full next weekend!
The lovely cook books, magazines and my collection of recipes as well as friends are contributing to the plans.
We got snow that has stayed and I’m thrilled… perfect for candles and decorations with evergreens.
Wanted to share some of the preparations in pictures –
Pie with smoked salmon, grissini, desert dreams/ökendrömmar biscuits, marinated aubergine.
Forgot to take pictures of the lovely brown meatballs fried in butter and cinnamon. Yummy and so Christmasy!
Aubergine, eggplant is one of my favourite vegetables. So delicious and what a what lovely colour, called aubergine as well.
A Turkish dish with cooked aubergine in garlic and yoghurt sauce is an all time favourite but I wanted to try something different. A recipe in the local markets leaflet inspired me try something new, and I followed it almost to the point (thanks K-market).
Taste of Greece was welcome and I have found myself dreaming of a holiday in the south. Even searching for cheap flights. This summer has not taken us abroad and we have followed friends in summer paradises via Facebook. Just at the moment a friend is in Greece visiting her family and posting beautiful photos. This has taken me back to holidays on Crete and Samos ten and even twenty years ago.
This aubergine starter with tomato and feta cheese is delicious. This is what you need for a starter for six:
2 aubergines, olive oil, salt and pepper
basil and peppermint
1 Take two medium-sized aubergines and cut them not thin slices. Brush with olive oil, sprinkle with salt and pepper, and bake for 30 minutes in 200 C.
2 Slice 4-5 small tomatoes. Work a chunk of Feta cheese into small pieces, crumbs.
3 Coat the aubergine slices with tomatoes and put one some cheese on them. Bake for 10 minutes.
4 Chop some basil and peppermint and decorate the dish with the herbs.
The peppermint gives a very fresh flavour.