Recently I’m not in a mood to develop on my own recipes. I’m rather focusing on improving my photography skills and just cook our loved and easy made family favorite recipes instead. The season of spring is a real heaven in terms of ingredients. Asparagus, new potato, broad beans, peas, rhubarb are in season at almost the same time. I could eat them every day and I have so many all time favorite recipes that I wouldn’t like to change. But sometimes a new recipe, a bit of freshness or a tiny little twist can be added to my home made foods.
This recipe was published in Guardian last Saturday. The author stated that it was a real Provencal starter could be served on canape or as a dip. Sounds great! Go ahead, it’s really-really delicious!
4 medium aubergines
4 sprig of fresh rosemary
2 garlic cloves
4 teaspoon olive oil
4 teaspoon honey
2 teaspoon salt
half of sweet chilli
small bunch of flat leaf parsley
freshly grated black pepper
- Line a baking tray with baking parchment or kitchen foil. Preheat oven to 180 C.
- Wash aubergines and halve in lengthways. Cut criss-crosses in flesh.
- In a mortar mix together olive oil, honey, salt, mashed garlic cloves. Rub the mixture into the upper side of the vegs, push gently a sprig of rosemary into that and roast for 35-40 minutes or until tender.
- Remove from the oven, scoop out the flesh and put into a blender. Add the chilli (deseeded), finely chopped parsley and black pepper and salt to taste. Ready.