Thursday, 4 March 2010

Garlic spiked aubergine

I love aubergines. I love moussaka, Imam Bayildi (the Imam fainted, who can't love a dish that's so good it makes a holy man swoon!), I love it stuffed in a veggie curry or chilli, or just grilled in great slices until its soft and flavoursome. I'm always looking for new ways to cook them though, and when I came across a recipe for Garlic Spiked Aubergine I just couldn't resist. Its from Catherine Mason and Elda Abraham's Vegetable Heaven cookbook, although in that they top it with a breadcrumb crust which I ignored for the sake of my gluten free needs (Orgran make gluten free breadcrumbs and whilst theses are great for bulking out burgers etc. they are far too dry for a crust of any kind). This recipe basically called for halving the aubergine, making deep scores in it into which you put thin slices of garlic (a clove per half), brushing with olive oil and then baking in a medium oven in an oiled dish for about an hour. The top was toasty, the flesh was soft and the flavour was wonderful! So simple and so good.

To partner this, I made up a quick chick pea and tomato dish, frying onions and garlic before adding a tin of each of the main ingredients and letting it simmer for a while. I served this with a side of corn bread, not the muffins that I have previously blogged about, but my pancake style recipe which is so quick and easy its untrue.

Pancake style corn bread
1/4 cup of polenta
1/4 cup of plain flour (works great with Dove's Farm Gluten free!)
1/4 cup of milk (works great with Rice milk)
1 egg
1tsp Baking powder
2 tbs oil

Heat a pan over medium heat, and warm up 1 tbs of the oil. Mix all the other ingredients in a bowl. Add to the pan and cook until the bottom is brown (in my omelette pan the top is still liquidy at this point but it depends on the circumference of your pan!) Flip over and cook until both sides are brown. Serve!

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