“last night before
I fell asleep
I put the book
on the floor
looking down
I see its spine
with the golden
simple name
of the old
poet who might
already be dead
somehow he used
ancient magic
everyone says
we don’t need anymore
to place inside
me that perfect
sadness”
– from “Aubergine”, by Matthew Zapruder
This is a lovely dish, regardless of whether you call the vegetable “eggplant” or “aubergine”. Fearnley-Whittingstall suggests two ways of serving it – with a dollop of yogurt and shredded mint, or with a bit of pesto. It’s great both ways.
Roasted Eggplant Boats
(from River Cottage Veg Everyday, by Hugh Fearnley-Whittingstall)
Ingredients
2 large eggplants
3 garlic cloves, finely chopped
2 – 3 pinches crushed red pepper flakes
4 – 5 Tbsp olive oil
Sea salt and freshly ground black pepper
To serve:
2 – 3 Tbsp pesto
OR
4 – 6 Tbsp plain, full-fat yogurt and 8 mint leaves, shredded
Preheat oven to 400 degrees. Cut eggplants in half lengthways. Using a small, sharp knife, make a series of deep slashes diagonally across the flesh, going about two-thirds of the way into the flesh but not right through to the skin. You want to end up with 6 – 10 slashes, depending on the size of your eggplants.
Mix the garlic and red pepper flakes with 3 Tbsp of the olive oil. Hold one eggplant half in your hand and squeeze it from side to side so the slashes open up a little. Spoon some of the garlic- and red-pepper-oil over the top with a teaspoon, using the back of the spoon to work the oil down into the slashes. Repeat with the other halves.
Put the eggplant halves, flesh side up, in a roasting dish. Sprinkle with salt and pepper, then trickle over a little more olive oil – there should be little or no unoiled flesh showing. Roast in the oven for about 50 minutes or until a deep golden brown.
Let eggplants cool slightly. Serve hot or warm, either smeared with a little pesto, or dabbed with yogurt and sprinkled with mint and a little more salt.
I don't usually eat eggplant. But I'm going to remember this recipe for when they come in season this summer. Thanks.
Such a delicious eggplant dish! I don't usually eat them, but you just inspired me to buy one!
I love eggplant, hubby not so much! There's usually some in our CSA basket in the summer for me to enjoy!
I Love eggplant, too! This is definitely *bookmarked!*
I love aubergines too! Love your recipe Beth!
Hi Beth, such a great recipe and cookbook, your pictures are beautiful. Take care!
I adore eggplant but can never find enough good recipes for it. I definitely look forward to trying this one – thanks for sharing:)
Dear Beth, This is a favorite of mine. It seems I love eggplant cooked up in many different versions. xo Catherine
I have much to learn about eggplant (and cooking vegetables in general!). But I loved the poem you shared. It gave me a shiver of delight about the spine of the book and ancient magic.
Easy and delicious, Beth. My mother served us eggplant when we were kids….quite daring of her, I think. As a result, we all still love it.
Aubergines look delicious!! Love your neat presentation
I like eggplant, but my hubby hasn't been a fan so far – maybe this recipe will convince him!
Mmm, I love eggplant, but like Jemi above, I rarely make it because my husband isn't a fan. I'm still in search of the recipe that will win him over — maybe this is the one? It looks wonderful!
Eggplant is such a beautiful vegetable! My husband and I both love it. This would be a new way to prepare it- it looks tasty! 🙂
I am not a huge fan of eggplant, but yours looks so beautiful, it makes me want to give it another try!
I'm in, I'm IN ON THIS ONE!! Golly this looks fantastic.
What a delicious preparation! I'll take mine with pesto, please 🙂
Oh nice – eggplant with pesto – how fascinating! My husband loves eggplant and we usually grow it in our garden. I will have to give this a go!
Yogurt and eggplant match perfectly and in Greece we make this combination quite often. They look delicious Beth!
Such a simple and tasty way to prepare eggplant!
Eggplant has so much flavor, doesn't it? This is such a nice, simple preparation that highlights the great flavor of eggplant. Good stuff! Thanks.
That looks really good, sans the sour cream. Extra quacamole for me. I love eggplant.
I almost can't believe how much I enjoy eggplant/aubergine now. I love this simple preparation of it. Time to pick one up and get cooking. : )
Nice and simple way o cook eggplants…I would love to try with the pesto sauce on it…
Hope you are having a nice week Beth 🙂
Wow the second eggplant recipe I've seen this morning. I must be meant to buy some!