Click HERE for the recipe
A few weeks ago, I had the chance to be in Portugal and feel what would Summer be like in Ireland if it dared to make an appearance. Summer was meant to be here from 1st May. Well, yes, there have been a few days of sunshine and this also means there have been days of walks in the sunshine along Dublin Grand Canal, a game of softball one day and an improvised picnic another day in Phoenix Park.
I was just hoping it would last more than a few days! Maybe you should picture me a couple of days ago walking cheerfully along Dublin streets with a light jacket, ballet shoes and sans parapluie... and then walking sadly a few minutes later in the drenching rain.
Let's hope Summer was not just visiting for a few days! So before I plan to make myself a boat to navigate through the streets of rainy Dublin, I will do with boat shaped delicious graffiti aubergines (or eggplants as some of you know them).
I was just hoping it would last more than a few days! Maybe you should picture me a couple of days ago walking cheerfully along Dublin streets with a light jacket, ballet shoes and sans parapluie... and then walking sadly a few minutes later in the drenching rain.
Let's hope Summer was not just visiting for a few days! So before I plan to make myself a boat to navigate through the streets of rainy Dublin, I will do with boat shaped delicious graffiti aubergines (or eggplants as some of you know them).
Aubergine is such a fantastic vegetable! As well as being very comforting when it is cold and served as aubergine parmigiana or in a delicious curry, it is also wonderful in more summery dishes when cooked in a ratatouille or fried as thick cut chips to enjoy with some fish and light refreshments.
I have been cooking with aubergines quite a bit recently as it is just in season. And I was really glad to stumble upon graffiti aubergines during the week as I like their look and the whiteness of their flesh. Cutting through them is wonderful as it suddenly brings beautiful fresh and earthy smells. And when it cooks, I can close my eyes for a bit (not too long, I do not want the food to burn) and be transported back in France during the Summer. One of those Summers when slices of aubergines are sliced, floured and fried in hot oil before being devoured with grilled meats and tomato salads at a big family table, or when a ratatouille is stewing in the kitchen and the smell of it travels through all the rooms and makes you want to rush to the pot and steal a spoonful of this delicious dish.
I have baked aubergines a few times now with a stuffing of vegetables and quinoa and it works wonders. It is delicious and comforting.
I also found some delicious courgettes so I could use some in the recipe. It is 'Summer' here after all so I guess it is alright to use a Summer vegetable like courgette. Right? My grandmother did not seem to agree when I spoke to her on the phone this week: 'Tu manges de la courgette en mai toi?' (you eat courgettes in May?). I had to tell her that Summer started this month here (while in France, it will start on 21st June; a bit more reasonable date, no?) so I feel I can probably start eating Summer vegetables. That really made her laugh. My 85-year old grandparents have a garden filled with wonderful fruit and vegetables in season so I really get why she laughed.
Scroll down to find a delicious recipe for baked graffiti aubergines with a stuffing of quinoa, vegetables and feta cheese. Let me know if you tried it and if you too laughed because I used courgettes in May.
I have been cooking with aubergines quite a bit recently as it is just in season. And I was really glad to stumble upon graffiti aubergines during the week as I like their look and the whiteness of their flesh. Cutting through them is wonderful as it suddenly brings beautiful fresh and earthy smells. And when it cooks, I can close my eyes for a bit (not too long, I do not want the food to burn) and be transported back in France during the Summer. One of those Summers when slices of aubergines are sliced, floured and fried in hot oil before being devoured with grilled meats and tomato salads at a big family table, or when a ratatouille is stewing in the kitchen and the smell of it travels through all the rooms and makes you want to rush to the pot and steal a spoonful of this delicious dish.
I have baked aubergines a few times now with a stuffing of vegetables and quinoa and it works wonders. It is delicious and comforting.
I also found some delicious courgettes so I could use some in the recipe. It is 'Summer' here after all so I guess it is alright to use a Summer vegetable like courgette. Right? My grandmother did not seem to agree when I spoke to her on the phone this week: 'Tu manges de la courgette en mai toi?' (you eat courgettes in May?). I had to tell her that Summer started this month here (while in France, it will start on 21st June; a bit more reasonable date, no?) so I feel I can probably start eating Summer vegetables. That really made her laugh. My 85-year old grandparents have a garden filled with wonderful fruit and vegetables in season so I really get why she laughed.
Scroll down to find a delicious recipe for baked graffiti aubergines with a stuffing of quinoa, vegetables and feta cheese. Let me know if you tried it and if you too laughed because I used courgettes in May.
Baked Graffiti Aubergines with Stuffing of Quinoa, Vegetables and Feta Cheese Recipe (Gluten Free, Vegetarian)
Click HERE for the recipe
