Aubergine Wedges with a Rich Wheat Salad

Aubergine Wedges with a Rich Wheat Salad 2.2 These Aubergine Wedges with a Rich Wheat Salad are the kind of dish I love making, eating and sharing. Continue reading

The more I cook the more I notice my love for making veggie filled dishes. On the other hand I also notice that my sweet baking skills have room for improvement… Anyway, since I haven’t seen much sun lately I wanted to encourage warm days by making something with an eye towards summer. Aubergines and salad to me scream warm and sunny days. With the wedges I made the wheat salad by adding ingredients that pair well with aubergines: tomatoes, walnuts, chilli and a little garlic. Easy and healthy, I hope you’ll like it as much as I did.

 

Aubergine Wedges with a Rich Wheat Salad Aubergine Wedges with a Rich Wheat Salad

 

Aubergine Wedges with a Rich Wheat Salad

 

Recipe for 4

Prep time: 15-20 min

Cook time: 25-30 min

 

Ingredients

2 small aubergines (stem trimmed) – about 500 g

160 g tomatoes – the meatier the better

2 tbsp. chopped parsley

1-2 cloves garlic

Chilli powder

2 tbsp. dry roasted coarsely chopped walnuts

Salt and pepper

Olive oil

1.5 tbsp. lemon juice

160 g wheat (I used the precooked kind)

 

Recipe

Heat oven at 200°C.

Cut the aubergines in half lengthways, and then cut each half into four equal sized wedges. Brush each piece with olive oil and sprinkle with salt. Place the wedges (skin side down) on a parchment lined baking tray and cook for 25-30 min in the oven. If the top gets too dark turn the wedges on one side and flip them after a few minutes.

Meanwhile cook the wheat according to package instructions (about 10 min.) in salted water. Drain if needed once done.

Chop the tomato into about ½ cm pieces and using a garlic crusher crush the cloves (alternatively finely chop it)

Prepare the dressing by mixing the lemon juice with 3 tbsp. olive oil, salt and pepper.

In a bowl combine the cooked wheat, chopped tomatoes, garlic, parsley, walnuts and dressing.

Place the aubergine wedges on a serving plate(s) and add the wheat salad on top. Serve

 

Sweet Potato Wedges with Goat Cheese Dip

Sweet Potato Wedges with Goat Cheese Dip Today my mother came over for our weekly lunch and since my last night was quite short, I didn’t really feel like thinking too much about what to cook for the two of us so I went to look for an idea for our lunch among my cookbooks. Continue reading

It didn’t take long to find something that appealed to me. If there is one book I totally love it’s Ottolenghi’s Plenty, the recipes there are just wonderful, fresh and delicious. I chose his “Sweet potato wedges with lemongrass crème fraiche” and adapted it according to what I had at home. This simple recipe turned out to be just delicious and I will surely make this again.

 

Sweet Potato Wedges with Goat Cheese Dip 

 

Sweet Potato Wedges with Goat Cheese Dip

Recipe for 4

Prep time: 10 min

Cook time: 20-25 min

 

Ingredients:

900 g sweet potatoes

1 ½ tsp. garlic powder

¾ tsp. fine salt

A handful chopped coriander leaves

1 red chilli finely chopped

 

Dip:

100g fresh goat cheese

4 tbsp. sour cream

3 tbsp. chives

The zest of 1 lemon

4 tbsp. lemon juice

salt

 

Recipe:

Heat oven at 200°C.

Cut the sweet potatoes in half lengthwise and then (always lengthwise) divide each half into four wedges.

Place the wedges in a bowl (or a Ziploc bag) pour the olive oil and toss to evenly coat. Sprinkle the garlic powder and salt on top and toss again. Place the wedges on a parchment lined baking tray and cook in the oven for 20-25 min.

Meanwhile prepare the dip by softening the goat cheese with a fork. Add the sour cream and blend. Finally add the rest of the ingredients.

Once the sweet potato wedges are done, remove them from the oven and place the on a serving plate. Top the wedges with the chopped coriander leaves and the red peppers and serve with the goat cheese dip.