Jane's Delicious Garden Blog


Veg galore!

Posted in Garden Diary by Jane Griffiths on the February 5th, 2018

Tonight’s dinner:

* Roast eggplant with basil oil and dukkah

* Squash stuffed with cherry tomatoes, ciabatta and feta

* Crispy purple potato chips. 
ROAST EGGPLANT

* Cut a freshly picked eggplant in half lengthways. Score it deeply in a criss cross pattern. 

* Rub all over with basil blended with olive oil, mounding the basil on the cut side. Sprinkle with black pepper.  

* Sprinkle with dukkah. Bake at 200 until melting (about 30-40 minutes.)

STUFFED SQUASH

* Cut a ‘lid’ out of a medium size round squash. Scoop out the pips and steam the squash (and lid) until just tender. 


* Mix together stuffing: cherry tomatoes (sliced in half), crumbled feta , ciabatta cubes fried in olive oil til crispy, basil blended in olive oil, pine nuts, dried crispy onions and finely sliced red onions (marinaded in red wine vinegar and dried oregano for an hour). 


* Fill steamed squash with stuffing, bake at 200 for ten minutes then place under grill for a few minutes to brown. 

CRISPY PURPLE POTATOES

* Slice two purple potatoes in thin slices. Steam with the squash til tender. 

* Sauté in olive oil, turning often, until crisp. 

* Sprinkle with sea salt. 

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