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Herby Walnut Stuffed Aubergine 

Serves 2 persons 

1 Large aubergine

1 Medium onion, peeled and chopped

2 tblsp good olive oil

2 Garlic cloves, peeled and crushed

2 Medium tomatoes, peeled, seeded and chopped

50g/2oz Walnuts

 1 tsp cumin powder

2 tblsp whole meal or gluten free Breadcrumbs

1tblsp chopped fresh thyme

Sea salt and freshly ground black pepper to season

Flat leaf parsley to decorate 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the aubergine whole in the oven, gas mark 6, 200 degrees Celsius or 400 degrees Fahrenheit for about 35 minutes until tender. Bring out to cool then cut the aubergine in half horizontally to scoop out the inside and set aside with a squeeze of lemon, keeping the skins in tact.

Heat oil in a pan and sauté the onion and garlic until soft then add the tomato and the Aubergine pulp chopped roughly for another five minutes.

Chop the walnuts by hand or crush in a clean tea towel with a rolling pin. Alternatively put all ingredients for stuffing in a food processor and whiz till you have a chunky puree.

Season with cumin, salt and pepper.

Put the Aubergine skins in a shallow oiled casserole dish and fill them with the pure mixture equally.

Mix the breadcrumbs and thyme with a little olive oil and sprinkle over the aubergine and bake again for 15 – 20 minutes at gas mark 6.

Serve with brown rice and sprinkle with parsley or a Fanny Craddock style 70’s stuffed tomato if your feeling a little retro ! 

Herbed Feta Tortilla 

A great summer lunch or garden party dish 

2 Onions peeled & grated 

500g Potato peeled & grated

2 tblsp Olive Oil

2 tblsp Butter

120g Pain flour, Corn flour or Rice flour

6 Eggs (freerange) separated

120g Feta cheese

1 tblsp each of flat leaf parsley, mint chives dill and coriander

Sea salt & fresh Ground Black pepper to season

1 tsp Sweet paprika

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the Onion and Potato in a clean tea towel and twist to squeeze out all the moisture.

Put 1tblsp of oil in a pan and sauté till golden, add butter. Place in a bowl to cool.

 Preheat the oven to gas mark 6, 200degrees Celsius or 400f

Add the flour, egg yolk, feta, herbs and seasoning to the potato and onion and mix well.

Whisk the egg whites till frothy and fold into the mix.

Oil a cake tin or casserole dish and pour in the mixture.

Bake for 20 minutes until golden.

Serve hot or cold.

Serve with a fresh mixed salad, roasted vegtables or with Romesco Sauce.