Roasted aubergine and kale tapenade

Roasted aubergine and kale tapenade

Roasted kale and aubergine star in this unique spread, which is not quite a tapenade, a pesto, babaganoush or hummus; instead this recipe is united by a process, taking the elements of each and introducing a new cast of ingredients, which renders one crisp, the other soft.

Serves 4-6

Ingredients

·         4-5 garlic cloves

·         1 large aubergine

·         Salt

·         250g kale, roughly torn

·         1 tbsp olive oil, plus more for drizzling

·         1 tbsp balsamic vinegar, plus extra for drizzling

·         A generous pinch of dried Italian herbs such as basil, thyme or oregano

·         4 tbsp parsley, chopped

·         2 tbsp roasted pistachios

Method

• Preheat the oven to 200C/400F/gas mark 6. Peel the garlic and set aside.

• Peel the aubergine and cut into 2cm slices, lengthways. Sprinkle both sides with sea salt, then put in a frying pan over a gentle heat and allow to sweat for about 15 minutes.

• Meanwhile, wash the kale, pat dry with kitchen roll and remove the tough stems. Toss with olive oil and roast in the oven for 5 minutes, then check and turn with tongs. Continue roasting for another 5 minutes, until browned and slightly crisp. Remove from the oven and set aside.

• Rest the aubergine on a piece of kitchen roll and then cut into smaller pieces and combine with the garlic cloves in a roasting tin.

• Drizzle with the balsamic vinegar and olive oil and a generous sprinkle of the dried herbs then roast for about 30 minutes, checking and stirring after 15 minutes – it should be very tender and browned. Remove from the heat and allow to cool slightly.

• Put the roasted kale, aubergine and garlic with the parsley and roasted pistachios in a blender and pulse until smoothish, but still with a little texture.

• Taste and tweak seasonings to your liking, then serve at room temperature with toasted crostini.

Spicy Coconut Chicken with Roasted Aubergine

 

Spicy Coconut Chicken with Basmati Rice or Roasted Aubergine Slices

After recently watching “The 100 Foot Journey”, I felt inspired to cook an Indian meal. The meal was intended to be a Spicy Coconut Chicken. Only. 

I made a zesty blend of spices using a half teaspoon each of ground ginger, cardamom, cinnamon, cayenne pepper, and a teaspoon each of medium curry powder, course coriander, chicken Masala, and salt. Then vigorously rubbed 4 chicken thighs with the spicy concoction and set it aside to draw the flavours.

I placed a large dollop of butter in the pan and waited for it to melt. Once melted, I added half a large chopped onion, 3 large green chillis, and a generous teaspoon of chopped garlic.

My mother never cooked with butter when I was a child. It was considered unhealthy and I guess it was also expensive. But, as Julie, from the film “Julie and Julia” says in her French accent, “one can never have too much butter”. I tend to agree. There is something very wholesome about onions and garlic sautéing in melted butter. The aroma alone is enough to send you into an orgasmic frenzy.

Once the onions, garlic and chilli had infused their aromas, and the onions were almost transparent, I added the chicken pieces to the pan and sautéed them on each side for about 20 minutes on high. I then turned the heat down, and added a can of Coconut Cream. This was left to simmer for about 20 minutes.

Let me just tell you, that Coconut Cream (like butter) makes most things taste absolutely heavenly. And if you’re Banting, this recipe would also be quite fabulous.

Once the chicken was cooked through, I added a dash of cornflour to the coconut milk to thicken it slightly. I served this on a bed of Basmati Rice, with coriander, rocket and tomato salad on the side. I then escaped into my world of ecstasy as the infusion of flavours hit my palate. Seriously! After I finished my chicken and salad, I had a small bowl of just the spicy coconut milk, which turned out to be one the best soups I have ever had.

Another variation would be to add some roasted aubergine slices or chunks to this dish to make it go further. But the next day, I added a few spoons of this heavenly creation to layers of Roasted Aubergine slices instead, as in my First Shade of Aubergine, and was yet again, transported into orbit.

Smothered Aubergine stacks - The 1st Shade of Aubergine

Smothered Aubergine stacks with Caramelised Onion & Blue Cheese

Many don’t know how to cook Aubergine and find it rather bland and bitter. But the truth is, Aubergine is so versatile and the colour is so sensual, one can use it as a base for almost any dish.

The first time I made this dish was 3 years ago. I was so delighted with the mélange of flavours that it inspired me to create more dishes with Aubergine. And every time I make it for my guests, I am greeted with the same passionate response.

With Omara Portuondo singing her soulful tunes in the background, I sliced a beautiful purple plump aubergine into 3mm slices and spread it on a tray, sprinkled with salt to remove the barbaric bitterness. After it was dripping with perspiration, I gently patted it dry and lay the delicate slices on a baking tray. I placed some thinly sliced ripe red tomatoes on each aubergine round and sprinkled it with a little dash of Mediterranean spices and extra virgin olive oil. This would settle nicely in a hot 180 degree oven for about 20 minutes or so, just enough time for the oil to sizzle and for me to prepare the chicken.

Using two tender chicken fillets, I sliced it into thin strips and panfryed it together with a sautéed sliced onion, a little garlic, some caramelised brown sugar, a dash of red wine and some ginger soy sauce.

Once the chicken was tender, I turned off the oven and placed a few slivers of blue cheese and feta onto each aubergine and tomato round, leaving it to melt for a few minutes.

I then gracefully positioned a slice of blue cheese smothered aubergine on a bed of fresh rocket leaves, and delicately topped that with a spoon of the caramelised onion and chicken. I repeated this three times, until it formed a resplendent stack and finished it off with a sprinkling of cracked black pepper.

Accompanied by candlelight and the soulful sounds of Lhasa, I then proceeded to leisurely devour this succulent explosion in scandalous abandonment, washing it down with a fine red wine, leaving me totally consumed in unadulterated pleasure.