Chargrilled Eggplant and Tomato with Basil and Garlic One of the most gratifying things about shopping at a farmer's market, as opposed to a major supermarket, is that you become more aware of what vegetables and fruits are actually in season and at their best in terms of availability and supply, as well as cost. Add to this, quality, freshness, and provenance, and you are in food shopper's paradise as far as I am concerned.
Eggplants, tomatoes, garlic and basil are flourishing in kitchen gardens around Australia right now and market stalls are spilling over with them too. The time is ripe for a simple salad based on chargrilled or roasted eggplant and tomato with basil and garlic. My recipe is inspired by Guy Mirabella's Palmina's Charcoal Eggplants and Tomatoes. My Peter won't eat eggplant, unless it is in a really good baba ghanouj, so I am forced to make this dish for one*. Perhaps if I work on eggplant recipes often enough, Peter will experiment, as he has with the figs. Incidentally, he asked me yesterday, 'Did you eat all of those figs?'. 'Yes, I did', I responded sweetly. 'Why do you ask?', I said, trying to sound innocent. 'Because I wanted to try one!'. *Imagine my surprise*. Progress, dear reader! Progress! CHARGRILLED EGGPLANT AND TOMATO WITH BASIL AND GARLIC 1 medium sized eggplant 1 good sized vine ripened tomato To dress: a splash of good quality EVOO 1-2 cloves garlic, finely chopped 10 tiny basil leaves, freshly picked sea salt and freshly ground pepper In his original recipe, Mirabella suggests that you prepare a fire and burn enough wood to provide an ample amount of charcoal. You can do this on a wood fired pizza oven, barbecue or chiminea. I chose to use our gas BBQ, simply due to the windy weather of late. My open faced chiminea belly blows too many cinders around the garden in the wind. So, place the eggplant and tomato over the coals or on a BBQ grill and roast, turning constantly until the skins blister and turn black. Cook, turning regularly, until evenly charred all over. Remove and set aside to cool. Once cool enough to handle, carefully peel and discard the charred skins, leaving the stems intact. In the meantime, make the dressing by combining the EVOO with the garlic. Arrange the eggplant and tomato in the dish, spoon over the dressing, scatter the baby basil leaves over the top and season with sea salt and freshly ground pepper. Mirabella recommends thick slices of crusty Italian bread as an accompaniment. If you would like to serve this as a side dish, it sits very well with lamb. A platter of eggplants and tomatoes roasted this way presents beautifully for a special occasion, such as dinner at your place! Buon appetito. 23/2/2012 07:48:24 am
I can't wait for winter to be finished!! I will absolutely try this on the barbecue as soon as the weather permits.
Lizzy
23/2/2012 03:02:13 pm
Hi Misk! Lovely! Roll on the warm weather so you can try it! 23/2/2012 08:56:30 am
That would be so delicious! My hubby is the same, missing out on some great meals because it includes a despised ingredient. I'll happily share a big plate of eggplant with you!
Lizzy
23/2/2012 03:03:32 pm
Come on over, my dear! Peter said no to my buying an eggplant this year... I think his exact words were 'Yuk' with a turned up nose. I plan to plant one next year regardless. They are so pretty. I wonder if the weather has affected yours? 23/2/2012 09:50:19 am
I love the look of this! How pretty the eggplant looks all nudie.
Lizzy
23/2/2012 02:58:16 pm
Hi Claire... ha ha, smart man! I get the feeling Peter would spot it too! 23/2/2012 10:12:08 am
So simple but so delicious! Lovely photos too.
Lizzy
23/2/2012 02:58:55 pm
Hi there! Thanks so much. Now, if I can only convince Peter! : ) 23/2/2012 07:08:05 pm
What an incredible recipe.
Lizzy
23/2/2012 07:52:14 pm
Mandy, thank you so much, I am really touched! 25/2/2012 11:52:53 am
Delicious post Lizzy and beautiful photos - you have captured the best of summer. Mr K and I lurrrve eggplant, can't wait to try this recipe! x
Lizzy
25/2/2012 12:17:54 pm
Mrs M, wow, thank you for the compliment! I am chuffed. I think you and Mr K will lurve this dish!
Lizzy
1/3/2012 08:17:13 pm
Celia, thanks so much! I am envious of your eggplant. What will you do with it? Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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