Another Wednesday has arrived which means my organic fruit & vegetable box arrives tomorrow & I need to eat up all of the stuff in the fridge. It's been a hungry week and all I had left in the fridge was 1 eggplant (called aubergine in the UK), half a cabbage and some leeks. Deciding to keep the leeks for the weekend, I had the aubergine and cabbage. It was a vegetarian delight and so good that I really hope the delivery tomorrow has more aubergine (eggplant) in it. Tip - simple meals go well with a full-bodied, spicy red wine. I had a glass of Rioja.
Easy meal:
Set oven to 190 C (380 F). Cut the eggplant (aubergine) lengthwise. Score the cut side into little diamond shapes. Salt. Pepper. & drizzle with olive oil. Oil an oven pan and place eggplant (aubergine) on top, scored side up. Place in oven for about 45 - 50 minutes or until very soft inside. Raw eggplant is not very nice so it is always better to overcook than to under-cook.
For the cabbage, place cabbage in a steamer for about 10 - 15 minutes. Drizzle with olive oil & balsamic vinegar before serving.
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