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Cover: The Gourmet Garden

Recipes with aubergine

08Jul 12

Grilled Veggie Shish Kebabs

Grilled Veggie Shish KebabsThese grilled veggie shish kebabs make for a great starter for a party or buffet, and they are very quick to prepare as long as you remember to put the veggies in the marinade beforehand, as this is longest part of the preparation.  In fact, the longer they marinate, the better, so you could even get started on that the night before.

Another thing I love about them is that they also turn out great on a barbecue, so I finally have something aside from veggie burgers and sausages to take when I get invited to a barbecue at a meat-eater’s house.  Don’t get me wrong – I love my veggie burgers and all, but it’s nice to have something more for a change.

The recipe uses a Turkish-style marinade, but if you prefer, you can use your favourite marinade of choice.

 

What you’re going to need:

For the marinade:

  • 250ml olive oil
  • 65ml plain yoghurt
  • 1 small onion, finely chopped
  • 1tbsp lemon juice
  • 1tbsp thyme
  • Salt and pepper to taste

For the Shish Kebabs:

  • 8 wooden skewers that have been soaked in water for at least 30 minutes
  • 500 to 800g of any combination of the following ingredients, cut into bite-sized pieces:
    • cauliflower florets
    • cherry tomatoes
    • aubergine
    • firm tofu
    • green, red, or yellow bell peppers
    • mushrooms
    • new potatoes
    • red onion
    • yellow squash
    • courgette

 

What you have to do:

 

  1. Prepare the marinade by combining all ingredients and mixing well to blend. Set aside while you prepare the veggies.
  2. Thread the desired grilling ingredients onto the skewers.
  3. Place the skewers in a long shallow dish and pour the marinade over the top, cover, and marinate for 1 to 2 hours at room temperature.
  4. Preheat the oven to “broil.”
  5. Remove the skewers from the marinade and let any excess liquid drip off.
  6. Broil the skewers for 6 – 12 minutes, turning every few minutes, until lightly charred and cooked through.
  7. Watch carefully, as different ingredients may take different amounts of time to cook.
  8. Remove the skewers from the oven and place them on a serving platter.
  9. Pour any extra marinade over the skewers.
  10. Serve hot.

 

Preparation Time:  30 minutes plus 1-2 hours marinating

Cooking Time: 10 minutes

Serves:  4

Difficulty: Medium

Note: One of my favourite side dishes at a barbecue is a fancy potato salad like these minty jersey royals with chives and lemon butter. It goes nicely with burgers – both veggie and otherwise!

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06Jun 12

Aubergine Purée with Cumin Pitta Bread

Aubergine Purée with Cumin Pitta Bread

This aubergine purée with cumin pitta bread is about as close as you can get to everyone’s favourite Greek restaurant aubergine purée.  It is intended to be an appetiser, but if you’re anything like me, you’ll find it hard to stop eating it and end up ruining your appetite for the rest of the meal.  So either make only half of the recipe, or make sure you’ve got plenty of guests to share it with.  Alternatively, just make a whole lot of it and eat it as your main course – you’ll only need a little salad and some black olives to complete the meal!

If you love aubergine like I do, I also recommend this baked aubergine parmesan with tofu pesto.

To make it pretty, I like garnishing it with black olives, lemon and a bit of red pepper. You can present the dip any way you´d like, or not at all. It´s all up to you.

 

Aubergine Purée with Cumin Pitta Bread
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large aubergine, washed
  • 3tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 small onion, chopped very fine
  • 1tbsp lemon juice
  • Pinch cayenne pepper
  • 1tbsp finely chopped parsley
  • 1tbsp finely chopped coriander
  • 6 pieces of pitta bread
  • Extra olive oil for brushing the bread
  • Salt to taste
  • Freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 220ºC.
  2. Baste the aubergine in olive oil and roast it in the preheated oven until it is deeply golden, about 40 minutes.
  3. Leaving the skin on, blend the aubergine adding the olive oil a tablespoon at a time as you blend. The mixture will expand quite a bit.
  4. Add the garlic, onion, lemon juice and cayenne and blend again until the mixture turns light and creamy.
  5. Stir in the chopped herbs by hand.
  6. Transfer the mixture to a serving bowl and place in the centre of a round serving plate.
  7. Cut the pitta bread into quarters and brush both sides with olive oil.
  8. Arrange on a non-stick baking tray.
  9. Sprinkle the cumin seeds over the oiled pitta bread quarters.
  10. Bake in the oven for 5 or six minutes or until golden brown. Keep a close watch to make sure they don't burn.
  11. Serve immediately while the bread is still warm.
  12. Eat by dunking the bread into the purée.

 

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