Friday, September 18, 2009

Mmmmm hippy food...

Our dinner on Thursday night, a variation on one of Jill Dupleix's recipes. It was delicious in a vego hippy kind of way.

Ingredients

1 eggplant sliced in half
300g baby spinach leaves
50g greek fetta (crumbled)
50g toasted pine nuts
1 big handful of chopped mint leaves
Good quality EV olive oil
Sea salt
Pepper

Dressing
3 tbsp tahini
1 clove crushed garlic
2 tbsp lemon juice
2-3 tbsp cold water

Steps
  1. Preheat oven to 180 degrees celcius
  2. Cover a baking tray with baking paper and place eggplant cut side down, spray with olive oil, and bake for 30 - 40 minutes
  3. Wash and drain spinach, and sautee over low heat in a frying pan until it wilts. Once it cools squeeze out excess water, and put it in a bowl, drizzle with olive oil and sprinkle salt and pepper
  4. Toss the fetta, pine nuts and chopped mint together in a bowl
  5. Make the dressing by just whisking together all the ingredients
  6. To assemble put the cooked eggplant on a plate, put the spinach on top, then the fetta mix, and then drizzle with dressing. Too easy!

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