Again, I have been away for a while and I won’t make any excuses... But I would like to say, my lovely followers, that I will be less regular here, as a new business I am putting together is taking more and more of the time I would like to dedicate to my blog. However, I will keep posting delicious and nutritious recipes here whenever I can. Keep checking it out, please!
As for this week, aubergines are at the top of my list of most delicious vegetables. I could eat a meal made with aubergines every day. My favourite way of cooking them is grilling or roasting. Here is my twist on Nigel Slater’s grilled aubergine with a garlic cream.
|Roasted garlic cloves wrapped in foil|
|Once the aubergines are cool enough to handle|
peel away the skin
|Brush the aubergines with some more coconut oil, season |
and return to the grill
|Serve them with a dollop of the garlicky cream and some of |
the whole roasted garlic
Grilled aubergine and garlicky cream
An extremely tasty, balanced and healthy dish. Garlic and aubergine are one of the best marriages.
1 whole bulb of garlic
1 whole bulb of garlic
2 sprigs of thyme
6 tablespoon of sheep’s yoghurt
A juice of 1 lime
1 tsp capers
A handful of basil
2 large aubergines
1 Tbsp coconut oil or olive oil
Set the oven at 200C. Pour a bit of olive oil over the garlic bulb, sprinkle it with the thyme sprigs and wrap the bulb in foil. Roast for about 50 minutes.
Remove from the oven, unwrap and set aside.
When the garlic is cool enough to handle, squeeze the cloves until they come out of their skin. Stir into the yoghurt and bring into a paste. Squeeze the lime juice into a bowl and mix well. Add the basil leaves and capers.
Melt the coconut oil. Score the skin of aubergines, cutting from the stalk to the base. Lightly oil the aubergines and grill, turning constantly until the flesh is soft and the skin is almost burnt.
Once they are cool enough to handle, peel away the skin and split the aubergine in two halves. Brush with some more coconut oil, season and return to the grill.
Serve with a dollop of the garlicky cream and some of the whole roasted garlic. Yum!
Aubergine or Eggplant (Solanum melongena): It is a great source of bioflavonoids. It has antioxidant properties due to a compound (nasunin), that can prevent the formation of free radicals and protect against cell damage. Aubergine eliminates excess iron in the blood. It contains a good amount of vitamin C, B vitamins, copper (for protection of the cardiovascular, skeletal, and nervous systems), magnesium (nature’s natural relaxant), manganese (very beneficial for a good digestion), phosphorus (important for proper kidney function and needed for healthy bones, teeth, muscles and nerves); and potassium (for proper nerve and muscle functions). Aubergine plays an important role in lowering blood cholesterol.
Caution: Aubergine contains a naturally-occurring substance found in plants called oxalates. Oxalates can become too concentrated in body fluids and crystallize, causing some health problems. People with kidney and gallbladder conditions should avoid eating this vegetable.
Garlic (Allium sativum): is one of nature’s first known medicines. It helps to prevent the common cold due to its antiviral properties. It lowers blood pressure and cholesterol, and detoxifies the body from heavy metals. It is packed with antioxidants and contains antibacterial properties.
Sheep’s yoghurt: For some people, sheep yoghurt is easier to digest than yoghurt made from cow’s milk. It boosts immunity and is very helpful in cases of stomach ulcers. It is high in protein, natural fats, calcium, magnesium and zinc. It is a natural source of probiotic activity (live friendly bacteria) that enriches the intestinal flora, maintaining a good digestive system. It also contains three times more whey protein than yoghurt made from cow’s milk.