Sweet Aubergine and Tomato Spaghetti Cake

This is an absolutely delicious spaghetti dish. It didn't stay in a cake form for me once out of the pan, but I didn't cook it for 40 mins, it was gone 8pm and I really wanted to eat! It was really tasty tho and an interesting way to cook an aubergine!

Sweet Aubergine and Tomato Spaghetti Cake (from Super Food Family Classics by Jamie Oliver)
(Serves 4)

1 large aubergine, 350g
300g dried wholewheat spaghetti
olive oil
4 sprigs fresh oregano
2 red onions, finely sliced
½–1 fresh red chilli, finely sliced
1 400g tin of plum tomatoes
300g cottage cheese
2 large free-range eggs
30g Parmesan cheese, grated
juice 1 lemon
70g rocket
1 tbsp balsamic vinegar

Preheat the oven to 180°C.

Place the whole aubergine in a large pan of boiling water. Sit something on top, like a colander, so the aubergine doesn't float to the top, cook for 15 mins, then remove to a board. Add the spaghetti to the water and cook according to packet instructions, then drain and place in a large bowl to cool.

Meanwhile, halve and roughly chop the aubergine about 1cm thick. Place a deep 26cm non-stick ovenproof frying pan on a medium heat with 1 tbsp of oil and the aubergine, then pick in the oregano leaves. Add the onions and chilli to the pan. Cook for 15 mins, stirring often until golden and gnarly.

Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill the tin with water, swirl around and pour into the pan. Bring to the boil, then simmer gently for 10 mins, or until thick. Taste and season.

Pour the tomato sauce over the spaghetti, add the cottage cheese, eggs, and Parmesan, then mix together really well. Pour the spaghetti mixture back into the pan, pushing it into an even layer and packing it up at the sides. Heat over a medium heat on the hob for 2 mins, then bake on the bottom of the oven for 40 mins, or until golden all over. Tip out on to a board, grate over the remaining Parmesan, and serve top with rocket, a squeeze of lemon juice and a drizzle of balsamic.

Grilled Aubergine with Green Sauce

This was absolutely delicious. It also felt really healthy. I didn't bother putting it in the oven and served it over spinach and then drizzled the sauce over the top.

Grilled Aubergine with Green Sauce (from The Times)
(Serves 4)

5 medium aubergines
salt and pepper
1 tbsp pomegranate molasses
2 garlic cloves
80g soft goat’s cheese
100ml olive oil
1 x 400g tin chopped tomatoes

For the green sauce
125g mayonnaise
2 tbsp chopped parsley
1 tbsp chopped chives
12 basil leaves
1 tbsp lemon juice
2 tbsp of water

Slice 4 of the aubergines lengthways in 4 thick slices. Season with salt and pepper. Place the remaining one on an open flame to char the outside skin, turning regularly. Once ready, the aubergine should feel soft when you stick a knife into it.

Once cool enough to handle, cut in two and spoon out the flesh. Place the flesh in a blender with the molasses, garlic, cheese and 50ml of olive oil. Process until smooth.

In an open pan, reduce the tinned tomatoes until you obtain a thick “dryish” sauce. Then, add the aubergine purée, mix well, taste for seasoning and keep aside.

Pat dry the sliced aubergine, drizzle some olive oil over and grill on a cast-iron griddle or on the BBQ.

Make the green sauce by blending all of the ingredients together in a processor until smooth. Taste for seasoning.

Place 4 of the outside slices of aubergine on an oven dish then spoon some tomato and aubergine sauce over. Top with an inside slice and repeat the operation, finishing with an outside slice. Place in a hot oven for a couple of minutes. Pour some of the green sauce onto 4 plates, place the hot aubergine stack next to it, drizzle over some olive oil and serve.

Falafel Hash with Baba Ganoush

I made this delicious salad to take to lunch a couple of times this week. The baba ganoush was really good and I added in pickled cabbage to add a contrast in flavour.

Falafel Hash with Baba Ganoush
(Serves 6)

3 cloves garlic, peeled
2 aubergines
4 tbsp oil
2 tbsp olive oil, plus extra for drizzling
1½ tbsp tahini
1 lemon, plus extra wedges to serve
2 x 400g cans chick peas, drained and rinsed
1 red onion, finely diced
2 medium carrots, peeled and grated
28g pack fresh coriander, leaves only, roughly chopped

To serve
6–12 pitta breads
olives
chilli sauce

Preheat the grill and line a baking tray with tin foil.

Slice 2 cloves garlic in half lengthways. Make a deep slit in the side of each aubergine and push two halves of garlic into each one. Place the stuffed aubergines on the baking tray, drizzle with 1 tbsp of the oil and place under the grill. Cook for 20 mins, turning over halfway through, until soft and lightly scorched on the outside.

Leave until cool enough to handle, then place on a chopping board, slice off the stalk and discard. Slice each aubergine open and scoop the soft flesh and garlic onto the board. Discard the skin. Top the aubergine with the tahini, juice from half the lemon, 2 tbsp olive oil and season. Chop all the ingredients together repeatedly to make a rough paste. Transfer to a dish and top with a drizzle of olive oil.

Place the chick peas in a saucepan, cover with cold water and bring to the boil over a high heat. Simmer for 5 mins then drain and leave to cool in the sieve.

Meanwhile, heat the oil in a large frying pan over a high heat. Add the red onion and stir-fry for 2–3 mins until starting to soften. Chop the last clove of garlic and add to the pan. Fry, stirring occasionally, for 3–4 mins until the onions have softened. Add the chick peas and carrots, stir to combine, then fry for 1 min more. Using a potato masher, roughly mash the chick peas until about half are crushed. Remove the pan from the heat and stir through the juice from the remaining lemon and the chopped coriander. Season to taste. Serve the hash with the aubergine dip, warmed pittas, olives with feta, chilli sauce and lemon wedges.

Salmon and Aubergine Cannelloni

I made this beautiful cannelloni bake last week. It was a bit fiddly to make but delicious. It did start to go brown very quickly so I would check on it and cover with foil if it looks brown on top before the cooking time is up.

Salmon and Aubergine Cannelloni (from Good Food Magazine November 2011)
(Serves 6)

2 tbsp olive oil
2 onions, halved and sliced
2 aubergine, sliced and diced
1kg carton passata
200ml dry white wine
3 tbsp capers
1 tbsp caster sugar
500g tub mascarpone
300ml milk
145g tub fresh pesto
3 egg, beaten
6 salmon fillet, skinned
12 sheets fresh lasagne
2 x 400g bags spinach
50g Parmesan, grated

Heat the oil in a large pan and fry the onions for 10 mins, until starting to turn golden. Stir in the aubergines, then fry 5 mins more to soften them. Pour in the passata and wine, then stir in the capers, sugar, 1 tsp salt and some black pepper. Cover and cook for 20 mins.

Meanwhile, put 250g mascarpone into a bowl with the milk, pesto and eggs, and beat until smooth.

Halve each salmon fillet to make 2 long pieces. Spread 1 tbsp of the remaining mascarpone over each pasta sheet, add a piece of salmon, then season and roll up.

Wash and wilt the spinach in a large pan (you don’t need to add oil), then squeeze as much liquid as you can from it – this is important as otherwise the pasta bake will be too wet. Spread the spinach on the base of a large lasagne dish or roasting tin, measuring approx 27 x 35cm.

Arrange the salmon and lasagne parcels on the spinach, then pour over the tomato and aubergine sauce. Carefully pour over the pesto and mascarpone layer.

Preheat the oven to 190C, sprinkle the Parmesan over the mascarpone and bake for 40 mins until bubbling. Serve with a green salad.

Farro and Roasted Veg Salad with Merguez Sausages

I have a hankering for roasted veg last week and so I made a salad. It was delicious without much effort!

Farro and Roasted Veg Salad with Merguez Sausages (adapted from Jamie Oliver)
(Serves 8)

400g farro or bulgar wheat
5 courgettes, halved lengthways, sliced
2 bulbs fennel, trimmed and thickly sliced
1 red onion, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
2 aubergines, cut into chunks
4 cloves garlic,  peeled
extra virgin olive oil
8 merguez sausages
splash herb or white wine vinegar
1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano, chopped
1 squeeze lemon juice
salt and pepper

Preheat the oven to 200ºC. Soak the farro or bulgar wheat in cold water for 20 mins, then drain.

Put all the vegetables and garlic cloves into a roasting trat and toss together with a good splash of oil. Season well. Spread the vegetables out in one layer. Roast in the oven for 30 to 40 mins, removing the trays from the oven and carefully shaking them every now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle the vinegar over the vegetables as soon as they come out of the oven and set aside to cool.

With 20 mins to go, put the merguez sausages into the oven on a baking sheet. When cooked remove from the oven and leave to cool. Chop into bite-size pieces.

Meanwhile cook the farro according to packet instructions. Dress the farro with a good splash of olive oil and a squeeze of lemon juice, add the herbs, season with salt and pepper and toss with the roast vegetables and merguez. Pack into a lunchbox or serve.

Tuna Steaks and Grilled Vegetables with Cheats Aioli

The day before Christmas Eve we had Tuna for dinner. This was a lovely recipe with Mediterranean flavours. I served it with pasta tossed in oil.

Tuna Steaks and Grilled Vegetables with Cheats Aioli (from Leith's Fish Bible)
(Serves 8)

2 aubergines, sliced lengthways into strips
6 medium courgettes, cut into thin diagonal slices
3 red peppers, halved and deseeded
4 onions, sliced
6 tomatoes, peeled, quartered and deseeded
2 tbsp chopped mint
2 tbsp chopped basil
4 tbsp balsamic vinegar
4 tbsp mayonnaise
4 small or 2 large garlic cloves, crushed
8 tuna steaks
oil
salt and pepper

Preheat the grill.

Brush both sides of the aubergines and courgettes with some oil. Grill the aubergines, courgettes, red peppers and onions until golden and the peppers are charred.

Put the vegetables into a bowl with the tomatoes. Add the mint and basil and the balsamic vinegar and stir to combine. Leave to marinate for 1 hour.

Meanwhile, make the cheats aioli but mixing together the mayonnaise and garlic.

Brush both sides of the tuna steaks with oil and season with salt and pepper. Grill for 1-3 mins on each side. Serve with a dollop of the aioli on top.

Grilled Swordfish with Goat's Cheese and Aubergine Caviar

I splashed out a couple of weeks ago and bought myself some swordfish steaks. I am trying to use up stuff I already have and I had aubergines from the garden and goat's cheese in the fridge so this was an easy choice. It was easy to make and not too bad, not the best things ever but I quite liked the combination of the aubergine and the fish. I served it with crushed new potatoes and green veg.

Grilled Swordfish with Goat's Cheese and Aubergine Caviar (from Leith's Fish Bible)
(Serves 4)

4 swordfish steaks
olive oil
110g goat's cheese, thinly sliced

For the aubergine caviar
4 medium aubergines
4 tbsp extra-virgin olive oil
4 garlic cloves
2tbsp chopped parsley
salt and pepper
1 tbsp olive oil
lemon juice

Preheat the oven to 190C.

Brush the aubergines with a little oil and bake for 20 mins, then add the garlic. Bake for 20-30 mins until soft. Remove from the oven. Allow to cool.

Skin the garlic and put into a food processor with the aubergine, parsley, salt and pepper. Whizz to a smooth puree. Gradually beat in the remaining oil and when the mixture is stiff, stir in the lemon juice to taste and season with salt and pepper.

Preheat the grill.

Brush the swordfish steaks with oil and season. Place on the grill rack and grill for 4 mins each side or until the fish is cooked.

Divide the goat's cheese between the swordfish steaks. Grill for a further 2 mins, cheese side up until the cheese has started to soften.

Serve the swordfish with the caviar.

Roasted Aubergine and Chickpea Freekeh Salad

This is what I did with the other half of the aubergine I used for the pizza. I made a lovely tasty salad, full of delicious grains and aubergine. Really simple to make and a lovely lunchbox filler

Roasted Aubergine and Chickpea Freekeh Salad (from Allotment 2 Kitchen)
(Serves 1)

50g freekeh
1/2 aubergine, cut into chunks
cooking spray
1/2 small tin chickpeas, drained and rinsed
1 spring onion, sliced
1 tbsp chopped coriander
1 tsp olive oil

Preheat the oven to 200C.

Bring a pan of water to the boil and cook the freekeh according to packet instructions. Drain, run under the cold tap and drain again well.

Put the aubergine on a baking tray, season and spray with cooking spray, tossing to coat. Cook in the oven until golden, about 10 mins.

Put the freekeh, aubergine, chickpeas, spring onion and coriander into a bowl or lunch box and drizzle with the olive oil, stir well to combine and serve.

Pesto Pizza with Goat's Cheese and Aubergine

This was a very tasty pizza and lovely to have something a bit different from a tomato sauce base. I also loved the combination of the aubergine and goat's cheese which went really well together.

Pesto Pizza with Goat's Cheese and Aubergine (from Good Food Magazine July 2014)
(Serves 2)

1 packet pizza dough
1 small aubergine, thinly sliced lengthways
1 medium red onion, thickly sliced
cooking spray
4 tbsp fresh pesto (shop-bought or homemade)
75g firm goat's cheese
chilli flakes (optional)

Preheat the oven to 200C. Prepare the dough according to the packet instructions.

Spray the vegetables with cooking spray and season well. Heat a griddle pan and cook for about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside.

Roll out the pizza dough and spread the pesto onto one side. Top with the aubergine, onion and goat’s cheese, broken into chunks, plus chilli flakes if you like it spicy. Cook on a baking sheet or pizza stone, until the cheese is melted about 12-15 mins.

Baked Orzo with Mozzarella and Oregano

This was a lovely vegetarian dish. I really love Ottolenghi's recipes. It did however wreck my pan as it all stuck to the bottom of my pan! This is chock full of vegetables, especially a couple of autumn staples like carrots and celery.

Baked Orzo with Mozzarella and Oregano (from Plenty More - Ottolenghi)
(Serves 4)

1 large aubergine, cut into 2cm dice
salt and pepper
100ml olive oil
4 medium carrots, peeled and cut into 1.5cm dice
3 celery stalks, cut into 1.5cm dice
1 medium onion, peeled and finely diced
3 garlic cloves, peeled and crushed
250g orzo pasta, rinsed
1 tsp tomato paste
380ml vegetable stock
3 tbsp fresh oregano, chopped (or 1½ tbsp picked thyme leaves)
Grated zest of 1 lemon
120g hard mozzarella, cut into 1cm dice
40g parmesan, grated
3 medium tomatoes, cut into 1cm-thick slices
1 tsp dried oregano

Heat the oven to 180C. Heat the oil in a large frying pan, add the aubergine and cook for eight minutes on medium to high heat until golden brown, stirring occasionally. Remove with a slotted spoon and drain on kitchen paper. Add the carrot and celery, fry for eight minutes, and transfer to kitchen paper. Lower the heat to medium, add the onion and garlic and cook, stirring, for five minutes. Stir in the orzo and tomato paste, and cook for two minutes.

Remove the pan from the heat and pour in the stock, fresh oregano and lemon zest. Add the cooked veg, mozzarella, parmesan, a teaspoon of salt and half a teaspoon of pepper. Mix well and transfer to a 21cm x 27cm ovenproof dish. Arrange the tomatoes on top, sprinkle with dried oregano and season.

Bake for 40 minutes, until all the liquid has been absorbed and the pasta is cooked. Remove, leave to settle for five minutes and serve hot.

Jamie's 15 Minute Meals: Ratatouille with Saffron Rice

The original of this recipe has fillet steak included in it too but I was in the mood for vegetarian, veg and lots of it. I had a cold and I was definietly craving Vitamin C!  I loved the flavurs coming out of this, it's amazing the difference an anchovy and a bit of balsamic can make!

 

Ratatouille with Saffron Rice (from Jamie's 15 Minute Meals)

(Serves 4)

 

1 courgette
1 small aubergine
2 mixed-colour peppers
1 red onion
1 heaped tsp harissa
2 anchovy fillets
2-4 cloves of garlic
700g passata
1 tbsp balsamic vinegar
½ bunch fresh basil
2 tbsp fat-free natural yoghurt

For the rice
1 mug (300g) 10-minute wholegrain or basmati rice
1 good pinch saffron
½ lemon

Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred. Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally. Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil. Squash in the unpeeled garlic through a garlic crusher and stir regularly

Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board. Add them to the casserole pan along with the passata and vinegar, and boil with the lid on for about 5 mins. Serve with the yoghurt and saffron rice.

Summer Vegetable Crumble

I've been wanting to make this forever, it comes from a French cookbook and I adapted the recipe a bit. I changed the crumble mixture as well, adding oats instead of nuts. All the veg for the crumble came from my garden, it was lovely to be able to use up so much of my end of summer produce. It was weird making a savoury crumble, I'm so used to making sweet ones, but actually this was really tasty and nice to make something a bit different.

Summer Vegetable Crumble (adapted from Petit Billy Les Meilleures Recettes)

(Serves 4)

2 tbsp oil

1 onion, chopped

1 aubergine, diced 

2 courgettes, diced

1 red pepper, diced

1 yellow pepper, diced

2 tomatoes, diced

2 garlic cloves, chopped

3 sprigs thyme

1 sprig rosemary

1 tbsp low fat yoghurt 

100g goat's cheese

1 tbsp pesto

salt and pepper

For the crumble

50g plain flour

35g butter

30g oats

60g cheddar cheese, grated

Heat some oil in a frying pan and add the onion, aubergine, courgettes and peppers, cook for 10 mins. Then add the tomatoes, garlic, thyme and rosemary and cook for a further 5 mins, season then remove the sticky bit of the herbs. Mix in the yoghurt, goat's cheese and pesto. Leave to one side.

Preheat the oven to 190C.

Finally, make the crumble topping. Rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Add the oats and grated cheese, mix thoroughly.

Spoon the veggies into an ovenproof dish and then top with the crumble mixture. Put into the oven and cook for 30 mins until golden and bubbling. serve with a green salad.

Roast Aubergine with Goat's Cheese and Toasted Flatbread

This was a really tasty salad. Easy to put together and really flavourful.

Roast Aubergine with Goat's Cheese and Toasted Flatbread
(from Good Food Magazine August 2010)
(Serves 2)

2 aubergines, thinly sliced lengthways

3 tbsp extra-virgin olive oil

12 cherry tomatoes, halved

1 flatbread or pitta

3 tbsp balsamic vinegar

handful mint leaves

2 shallots, 1 finely chopped, the other thinly sliced

salt and pepper

50g goat's cheese, crumbled

handful rocket, to serve

Heat oven to 200C. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, putting the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.

To  make the dressing; mix the vinegar, mint, chopped shallots, remaining oil and salt and pepper together in a small bowl.

 

Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.

Kibbeh Tabbouleh

This was a really refreshing and tasty salad. It used mainly ingredients that I had in or that were in my cupboards, so a really handy clear out the cupboard dish.

 

Kibbeh Tabbouleh (from A Salad for All Seasons - Harry Eastwood)

(Serves 6)

250g quinoa or bulgar wheat

1 veg stock cube

4 tbsp oil

5 small aubergines, cubed

1kg large tomatoes, deseeded and diced

pinch salt

60g parsley, roughly chopped

2 red onions, diced

120g pine nuts

1 heaped tsp mixed spice

Cook the quinoa and/or bulgar wheat according to packet instructions, adding the stock cube to the water. One cooked, drain.

Heat half the oil in a large frying pan. When it's hot add half the aubergine cubes and cook until golden on all sides, about 8 mins. Once cooked, remove and add the other half of the oil and aubergine. Set aside.

Mix together the quinoa/bulgar, tomatoes and aubergine with the rest of the ingredients. Toss to combine and serve.

Greek Lamb with Potatoes and Olives

This was something I made on the spur of the moment as I had all the ingredients in. It was really tasty but I would have preferred a bit more colour on the lamb. Also a little tip, make sure that there is no feta on top as it has a tendency to burn.

Greek Lamb with Potatoes and Olives
(from Good Food Magazine September 2010)
(Serves 4)

800g medium-size potatoes, skin on, thinly sliced

4 large tomatoes, thinly sliced

1 aubergine, thinly sliced

4 garlic cloves, chopped

3 tbsp oregano leaves, plus extra for sprinkling

85g pitted black olives, halved

5 tbsp olive oil, plus a drizzle

100g feta cheese, crumbled

4 lamb steaks

Heat the oven to 200C. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.

Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

 

Bake for 50 mins or until the veg are tender. Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread

Hummus and Roast Veg Wrap

Really this was a clear out the fridge sandwich last week. I haven't really been in my house for the last month, I was away for two weeks, then I went home for a few days and now because of the tube strike I've decamped to my sisters for a few days. It's been really lovely to see everyone but I can't wait to get back to my flat this evening and see young Smudge. It also means that I didn't have all that much food in my flat, although I did go and do a big shop at the weekend and had a trip to the Farmer's Market in Walthamstow, which I found was surprisingly good. I got some faggots to try, as well as wild garlic, cavolo nero and purple sprouting broccoli. All of which I can't wait to try.

This is a really simpleuse stuff from the fridge sandwich with a lovely flavour. You could also add a handful of olives or some feta if you have it.

Hummus and Roast Veg Wrap
(Serves 1)

1/4 aubergine, diced
1 wholemeal flatbread
1 tbsp hummus
1/2 roasted red pepper
2 artichoke hearts, quartered
handful salad leaves

Preheat the oven to 200C. Spray the aubergine with cooking spray and bake for 20-30 mins until golden.

Heat the flatbread in the microwave for 15-20 secs to soften. Spread the hummus over the wrap and then top with the veg and salad. Roll up tucking in the ends.

Heat a griddle and place the wrap on the griddle turning it over so that it gets those nice charred marks on it. Serve.

Leftover Lamb Moussaka

This is the first thing I made with the leftover lamb roast. I've never eaten moussaka before as I don't like mince, so after reading this recipe in The Guardian it seemed like the perfect opportunity to try it. I have to say it was delicious, the leftover lamb worked really well in this recipe and I like the easy bechamel sauce over the top.

Leftover Lamb Moussaka (from The Guardian)

(Serves 4) 

1 onion, finely chopped
1 tbsp olive oil
2 garlic cloves, crushed
400g leftover lamb
pinch ground cinnamon and paprika
200g tinned chopped tomatoes (about ½ tin)
250ml chicken stock
handful parsley and mint, chopped
1 aubergine
2 large tomatoes, sliced
2 eggs
200g Greek yoghurt
100ml milk
1 tbsp crumbled feta and grated parmesan
Olive oil, for grilling
Salt and black pepper

Cook the onion in 1 tbsp olive oil over a medium heat for 5 minutes without letting it brown. Add the garlic and cook for another minute.

Chop the lamb finely, either by hand or in a food processor, then add to the onion mix along with the spices. Season with salt and pepper.

Turn up the heat and add the tomatoes and the stock. Bring to a simmer and cook over a medium heat for 10 minutes.

While the lamb is bubbling away, turn the oven to 180C. Slice the aubergine into pieces about ½–1cm thick. Rub in a little olive oil and grill – either on a griddle pan or under a grill – for a few minutes either side, until browned and soft. If you do not have either, you can fry it in a little extra olive oil.

Take the lamb mix off the heat, stir in the herbs and pour into an ovenproof dish. Top with the slices of grilled aubergine, and sprinkle over some salt and pepper. Now top the dish with the tomato slices and a little more black pepper.

In a bowl, whisk together the eggs with the yoghurt and milk, adding the cheese and black pepper. Pour over the top and place in the oven for about 30 mins until the top is golden brown.

Monkfish With Orzo, Fennel and Orange

This was really delicious. I clearly got a bit confused as I cut the monkfish up into pieces when I was only serving me, when actually I only needed to do that if I was serving four! Nevermind! It was still delicious and I cooked the monkfish for less time.

Monkfish With Orzo, Fennel and Orange
(serves 4)

For the orzo
4 tbsp oil
3 spring onions, sliced
1 carrot, diced
1 fennel, diced
1/2 aubergine, diced
1 red pepper, diced
1 courgette, diced
2 tsp tomato paste
240g orzo
salt and pepper

For the monkfish
l for rubbing on the fish
mustard powder
sweet paprika
ground fennel
salt and fresh ground pepper
4 tbsp extra virgin olive oil
4 tbsp red wine vinegar
4 tbsp cold unsalted butter
juice 1/2 orange
fennel fronds for garnish

Remove the silverskin and rinse the monkfish tail and pat dry then slice into 4 equal pieces. Rub the monkfish pieces with the oil and sprinkle mustard powder, sweet paprika, salt, pepper and a little bit of ground fennel on each side. Place in the fridge for 20 mins.

In the meantime, place a saucepan on the hob and turn the heat to medium. Add the oil and add the spring onions, carrots, fennel, aubergine with a pinch of salt and sweat for 5 mins. Add the tomato paste and stir for a minute then add the orzo and stir constantly for 5 mins to toast.

Add the hot water, salt, pepper and cover. Simmer for 8-10 mins or until most of liquid has been absorbed. Add the courgette, adjust seasoning, cover and keep warm.

Take your fish out of the fridge and allow about 5 mins to come to room temperature. Place a large frying pan on your stovetop and turn the heat to medium-high. When the pan is hot add the monkfish and fry for 4 mins, turn it over and cook for another 2 mins.

Add the red wine vinegar and reduce for a couple of mins. Add the cold butter one tbsp at a time and swirl in. Squeeze the juice of half an orange and swirl, take off the heat.

Put the orzo mixture on to 4 plates and put the monkfish on top. Pour over the juice and serve.

Aubergine, Mozzarella and Saffron Rice Bake

I found a gorgeous white aubergine at my local supermarket and made this dish contrasting it with a normal purple aubergine, the colours looks really lovely together. This is a kind of risotto gratin again, a bit like the Courgette, Bacon and Brie Gratin I made a while ago. It's really tasty with lovely Mediterranean flavours.

Aubergine, Mozzarella and Saffron Rice Bake (from Eats Well With Others)
(Serves 6)

3 large aubergine, cut 1/2cm rounds

cooking spray

1 onion, chopped

240g arborio rice

pinch of saffron

60ml white wine

240ml veg stock

500g tomato sauce

450g mozzarella, cut into cubes

90g grated parmesan cheese

salt and pepper

 

Preheat oven to 200C. Place the aubergine slices on a lined baking sheet. Spray with cooking spray and season with salt and pepper. Roast for 20-25 mins, flipping halfway through, until tender and golden.

Heat a little oil in a saucepan over medium heat. Add the onion and cook, stirring, until softened and translucent, about 8 mins. Add the rice to the pan and cook, stirring, for 3 mins. Stir in the saffron and the wine and cook until the wine reduces a bit. Add the stock and season with salt. Cover and cook for 6 mins. Remove from the heat.

 

Cover the bottom of a 23x33cm ovenproof dish with a third of the tomato sauce. Sprinkle 1/3 of the mozzarella and parmesan over it. Top with about half of the aubergine overlapping them so that there is no visible sauce in the pan. Top with the rice, spreading out so that it covers the aubergine. Sprinkle over half of the remaining sauce and another third of the mozzarella and parmesan. Add another layer of aubergine. Top with the remaining tomato sauce, mozzarella, and parmesan cheese.

 

Cover with foil and bake for 15 mins. Remove the foil and bake for 20 mins more, until golden on top. Serve with a green salad.

Halloumi Aubergine Burgers with Harissa Relish

This was a lovey vegetarian 'burger'. I am always on the look out for vegetarian meals that I can easily make and that are quick. This used up the end of a block of halloumi, and the last bit of an aubergine. I loved the hot relish too, it added a lovely spicy element to the dish.

Halloumi Aubergine Burgers with Harissa Relish (from Good Food Magazine June 2012)
(Serves 4)

1 tbsp oil

2 onions, very finely sliced

cooking spray

½ aubergine, cut into 8 round slices

250g block halloumi cheese, cut into 8 slices

1 tbsp soft brown sugar

1 roasted red pepper from a jar, chopped

2 tsp harissa

4 wholemeal rolls, halved and lightly toasted

4 tbsp hummus

 

Heat 1 tbsp of oil in a pan and tip in the onions. Cook over a high heat for a few mins, then turn down the heat and cook until soft and golden, about 8 mins.

Meanwhile, spray the aubergine with cooking spray and heat a griddle pan. Griddle the aubergine for a few mins on each side until tender and slightly charred. Set aside. Griddle the halloumi until golden.

 

Tip the brown sugar, pepper and harissa into the onions. Cook for 1 min until the sugar has melted. While the relish is cooking, spread the rolls with hummus, laying halloumi and aubergine slices on top. Spoon the relish over and serve.