It’s nearly June.. every year I get excited to wear winter coats and boots again and every year I get over it before winter has even begun and start wishing for summer. I am definitely a warm-weather girl.
Anyway, I wanted to quickly share with you a little eggplant salad I made last weekend. I know a lot of people think eggplant is a difficult vegetable to prepare but it is so definitely not! If you have a gas stove, you can do what I did to cook the eggplant in this dish – put it directly over the fire on your stove. I mean, put it in the fire. It will go juicy and soft and super-smokey – just turn it every few minutes until the whole thing is soft (and be sure to handle it with tongs as it will obviously be hot!).
Once the eggplant had cooled a little, I cut it into chunky strips, put it on a bed of rocket & butter beans, then stick-blended 1 tablespoon of tahini, 1 tablespoon of greek yoghurt, 1/2 a clove of garlic & some water to make a dressing. A squeeze of lemon & I was good to go!
Cooking eggplant on the stove is also excellent for making dips.
I also love eggplant parma’s.. a topic for another day.
I’m off to curl up in bed & read more of the stories from the book I posted about yesterday…