Well, here I am again. Another month has whizzed by & August is upon us. At TRUFFLEicious, the hot weather has me thinking about salads, this month my thoughts turned to Caviar. Not the expensive Sturgeons roe, type of Caviar – although, that would be nice – but Poor Man’s Caviar.
Aubergines -Also known as Egg Plant & Poor man’s meat, because you can cut them into thick meaty slices- are cheap at this time of the year, especially if you frequent your local market. I mozy on over to Chippenham on a Saturday morning & fill my bags to the brim, with lovely fresh fruit & vegetables. I’m the sort of shopper who buys what’s cheap & seasonal & decide what to make with it, when I get home. Yes, you’ve guessed it. three large shiny, purple, black Aubergines were to become my Poor Man’s Caviar.
You can adapt the recipe below, to suit your personal taste, by adding different, herbs & spices, more or less garlic, seeds, small additions of other veg, – beetroot is nice as it gives it a beautiful pink colour & an earthy undertone.
POOR MAN’S CAVIAR. Serves 6. GF/ DF/ V/ Vegan/ Low Fodmap
Oven Temp 180c 350f Gas Mk 4
3. Large Aubergines
2. Lemon’s (juiced)
1. Fresh Chilli. Deseeded & chopped
3. Cloves Garlic, crushed
150 ml Olive Oil
Herbs of choice. I used Marjoram & Lemon Balm.
Pre-heat the oven, place the Aubergines on a large baking tray & roast for about 40mins, until tender. Remove from the oven, allow to cool & remove the skin.
Place the Aubergine pulp in a sieve & squeeze until the bitter juices are removed.
Place the pulp in a food processor, along with the garlic, chilli, & herbs. Pulse, until a smooth puree forms.
While the motor is still running, gradually dribble in the lemon juice & olive oil.
Adjust the seasonings to your liking. If you like it thicker add less oil.
I particularly like this spread on bread, in place of butter, in a sandwich. Or served with home made potato crackers to go with a large G&T.
DITCH THOSE BAGGED SUPERMARKET SALADS.
While you are at the Veggie Stall, purchase some, carrots, beetroot, celery, etc & make your own salads. All you need is the grating disc on the food processor or a hand grater, for individual amounts. Not only will you save yourself, oodles of cash, veg start to loose their nutrients when they are chopped, so you can save on the vitamin pills as well.
If you find you haven’t the time to make on a daily basis, line a glass bowl with kitchen roll add the shredded salad & cover with more kitchen roll, kept in the salad drawer at the bottom of the fridge, it will last for several day.
Just think. You won’t have that smelly, slimy plastic bag in the fridge to throw away!!!!
Until next time.