I invented this recipe for fried aubergines and tomato the other day and it doesn’t really have a name – it’s really just fried aubergines and tomatoes with a bit of salt – a bit like a simpler version of ratatouille but without the other ingredients. The aubergines are starting to ripen at the moment and it won’t be long before we have plenty of them so I’m trying out different ways of cooking them in preparation.
One of the problems with frying aubergines is that they absorb a lot of the oil. So, in this recipe I dry fry them for ten minutes in a frying pan or so before adding any oil, giving the aubergine pieces enough time to take on a lovely golden brown colour.
Fried Aubergines and Tomato
This recipe is quick to prepare and is best served warm.
4 medium-sized aubergines, halved lengthways and then cut into 1cm slices
2 large tomatoes, coarsely grated
extra virgin olive oil
Heat a frying pan on a high heat.
When hot, add the aubergine slices, cover and cook for 5 minutes.
Turn them over and cook for a further 5 minutes.
Drizzle over some extra virgin olive oil and season with salt.
Keep turning the aubergines every so often until they have got some good colour.
Add the tomatoes and fry on a high heat for another couple of minutes
Turn the heat down low and cook for another 5 minutes or so.
Leave the lid on and leave in the pan until you need to serve them.
This is my second recipe for gazpacho. My first recipe (Andalusian gazpacho) is the more traditional recipe that uses onion, cucumber, garlic, green pepper and garlic, but today I wanted to make a more tomato-based, thinner version like the one they serve in glasses in bars in towns around Andalucía, and Sevilla where I have fond memories of it from.
You must use ripe tomatoes with plenty of flavour for this recipe. Our tomatoes are generally ready at the beginning of August, so if I fancy making this before then, I will use plum tomatoes which tend to have more flavour than other early varieties.
This recipes serves two but it can be easily adapted.
It only takes a few minutes to prepare this refreshing, cold tomato soup which is perfect for hot, summer days.
1/2 cup water
4 cloves garlic
extra virgin olive oil
2 capfuls balsamic vinegar
50g stale bread
½ cup water
Core and roughly chop the tomatoes and add to a food blender with the garlic.
Blend for a couple of minutes.
Add the balsamic vinegar, a good glug of extra virgin olive oil, a splash of cider vinegar and a teaspoon of salt, and blend well.
Roughly chop the stale bread and add to the blender with a teaspoon of home-made mayonnaise.
Although traditional garlic mayonnaise or “aïoli” is only made with egg yolks, I wanted to find a recipe that used the whole egg to take full advantage of the eggs that our hens lay.
In a previous post, I described my first way of making mayonnaise with a stick blender using 1 large egg and 250ml of sunflower oil. Although this original method is fine if you have large eggs, it doesn’t tend to work so well if you have younger hens laying smaller eggs. I also wanted a way of making larger quantities and so I developed the method shown on this page.
The mayonnaise only takes a couple of minutes to make. As long as you use large eggs at room temperature, the mayonnaise will set properly. If you have smaller eggs, then I recommend you use three, blending two together in the first part of the process and using the third in the second stage.
The key to success is to slowly raise and lower the stick blender, using a circular motion to incorporate all of the mixture thoroughly. This method works best if you use the long tall jar that comes with the stick blender.
Here is a link to the video of me making this mayonnaise:
250ml or a cup of sunflower oil
2 large eggs at room temperature
2 teaspoons Dijon mustard
2 pinches of salt
4 large cloves of garlic
Put one of the eggs, the garlic cloves, sunflower oil, mustard and salt into the tall blender bowl.
Using the stick blender, quickly blend all of the ingredients together on the fastest setting possible.
Crack in the second egg.
Gently lower the stick blender to the bottom directly over the egg yolk.
On the fastest setting of the blender, blend for a couple of seconds.
Slowly lift and lower the blender, first by about 5mm and then 10mm.
Continue blending, gradually raising the blender by a couple of centimetres each time.
As you lift and lower the blender, use a circular motion from front to back.
You should be able to see how mixture lightens at the bottom of the bowl as the mixture turns into mayonnaise.