eiervrug – My Whisk and I

Aubergine Flatbread

July 25, 2023June 27, 2023by Karen ClaassenLeave a Comment

60ml olive oil
1 x 400g can chickpeas, drained
150g – 200g aubergine, cubed
3 cloves of garlic, minced
5ml sumac
lemon juice
pomegranate seeds
8 – 10 small flatbreads, about 8cm diameter

Pour the olive oil in to a pan and set it over medium to medium-high heat.
Add the chickpeas, aubergine cubes, garlic and sumac and cook for about 10 minutes, until the aubergine is soft.
Take from the heat and roughly mash together so that you have mashed chickpeas with texture.
Smear the mixture on to the flatbreads, drizzle with lemon juice and sprinkle over some pomegranate seeds.
Serve as a canapé with drinks.

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Aubergine with Sesame Dressing

July 3, 2023June 20, 2023by Karen ClaassenLeave a Comment

12 baby aubergine OR 2 large aubergine, cut into 2cm thick slices
30ml olive oil
250ml greek yoghurt
45ml tahini paste
2 cloves of garlic, minced

Slice the aubergine in half and score the flesh.
Brush the olive oil on the scored side and either grill over an open fire or in a very warm pan until cooked and slightly charred.
Arrange the aubergine on a serving plate.
Add the yoghurt, tahini paste and garlic to a small bowl and mix together. Smear the tahini paste against the side of the bowl and scrape it off again so that it mixes through the other ingredients.
Serve the sesame dressing on the aubergine at room temperature.

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Baked Aubergine with Pesto and Pear

August 10, 2021August 10, 2021by Karen ClaassenLeave a Comment

This is such a simple dish but it truly delivers on taste!! Delicious as a light meal or as a side to meat.

1 aubergine per person
2 pears
250ml of fresh soft herbs like parsley, basil, thyme, chives and sage
2 cloves of garlic, minced
83ml pine kernels, toasted
1 lemon
60ml olive oil

Preheat your oven to 190℃ and spray a baking sheet with cooking spray.
Slice the aubergine lengthwise into 1,5cm thick sliced, but DO NOT cut the slices loose.
Place the aubergine flat onto a surface, cover with you hand and gently push down on it so that the “slices” fan out. Place onto the baking sheet.
Drizzle the aubergine with olive oil, sprinkle with some salt and place in the oven for about 40 minutes until beautifully soft and slightly charred.
Make the pesto by adding the herbs, garlic, pine kernels, juice of one lemon and 60ml olive oil to a blender (you may use a hand blender) and blitz until it comes together. Put aside.
Peel the pears and slice it into sticks.
Spoon the pesto onto the baked aubergine as soon as you take it from the oven and pile the pear sticks on top.
Serve with a fresh bread or as a side dish to meat.