Tag Archives: aubergines

Hearty tomato soup with aubergines and green olives

Tomato aubergine soup with olives

Tomato soup is something that I almost exclusively eat during the summer – best made from fresh tomatoes of course. I made this one countless times last year, but just realized that I never posted the recipe! So here it is, late, late, but still. I really love the blend of the aubergine flavour with the rich flavours of ripe tomatoes in this soup, and the green olives just add the perfect spice to it. You can use fresh tomatoes – though that might be a little early in the year still – or you can just use canned ones. If using fresh ones, you can peel them if you want to, though admittedly I never do that. Once, because I am lazy, and second because I think the peel actually tastes really good. And this soup is meant to be “chunky” anyway, so some bits of tomato peel won’t be this noticeable. Concerning the seasoning, you can basically throw in any herbs that are growing in your garden – I recently went for rosemary and sage for example, but you can also just stick to the more ‘classic’ Italian flavours like basil and oregano. Just try what works best for you! Continue reading

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Roasted potatoes and aubergines with mint joghurt

roasted potatoes and aubergines wth mint joghurt

You need:

  • 2 potatoes
  • 1 small aubergine or 2-3 baby aubergines
  • 2-3 tablespoons of natural joghurt
  • olive oil
  • thyme
  • lemon juice
  • paprika
  • salt
  • pepper
  • garlic
  • dried mint

Dice the potatoe and the aubergine. Heat some olive oil in a pan and roast the potatoes for 10 minutes with some salt and pepper. Then add the aubergine and some thyme and roast for another 10 minutes. Season to taste with paprica and lemon juice. In the meanwhile, mix the joghurt with some salt, garlic and dried mint and stir until creamy. Serve the roasted vegetables with the mint joghurt.

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Mediterranean pasta with Feta

Mediterrean Pasta with Feta

You need:

  • 100g pasta
  • 1 courgette
  • 2 baby aubergines
  • 2 tomatoes
  • 2 tablespoons of lemon juice
  • 1 tablespoon of sliced green olives
  • 60g Feta
  • herb de Provence
  • olive oil
  • salt
  • pepper

Cook the pasta in about 1l of salted water.. Wash the vegetables and chop the courgette and aubergines in slices and the tomatoes and Feta in cubes. Heat some olive oil in a big pan and roast the courgette gently with a pinch of salt and herb de Provence. After a few minutes, deglaze with the lemon juice and add the aubergines. Gently roast the vegetables until they are done and season with salt and pepper. When the pasta is done as well, drain it and add it to the vegetables. Finally mix the tomatoes, feta and olives and fry the dish for 2-3 minutes. Season to taste with herb de Provence, salt and lemon juice.

Note: This dish serves two persons, but  you can also easily keep half of it in the fridge for a couple of days.

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Couscous-salad with roasted vegetables

Couscous Salad with roasted vegetables and pitta bread

You need:

  • 80g couscous
  • 50g Feta
  • 100ml water
  • 1 small courgette
  • 2 baby aubergines
  • 1 shallot
  • 1 tomato
  • 2 tablespoons of lemon juice
  • 2 tablespoons of balsamic vinegar
  • some olives
  • olive oil
  • rosemary
  • thyme
  • salt
  • pepper

Mix the couscous in a bowl with some salt and herbs, then add the water and let the couscous soak. Add a little more water if needed. In the meantime, cut the courgette and the aubergines in slices and the shallot it cubes. Heat some olive oil in a pan, and roast the courgette with some salt and herbs for a few minutes before adding the aubergines and the shallot. Stir the vegetables well, and fry them until they get a little brown. Now chop the Feta and tomato in cubes and cut big olives in half. Deglaze the roasted vegetables with the lemon juice and the balsamic vinegar and take the pan from the hot plate. Let it cool down for a few minutes, then mix the vegetables little by little with the couscous. Finally add the Feta, tomato and olives. Season to taste with sat and pepper.If the salad is to “dry”, add a little more olive oil. Serve with fresh bread.

Note: This recipe serves two persons, but you can also keep it in the fridge over night and enjoy the rest for lunch at uni!

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