What feels like decadence and a total spoil is really not with this rather obscure and strange vegetable (or fruit?)
I love Aubergine but have never really played around with different ideas, always using it in bulk in spaghetti bolognaise (yes, believe it) and dishes such as that. I did once make a non-chilli salsa for a friend which had fresh, raw aubergine – he loved it.
Tonight was time to experiment on a theme I’d tasted in an Italian restaurant some years before. Jess had invited a friend over whom also embraces raw, vegan, veggie loving eating.
Sliced into discs I lay out the Aubergine covered it with a marinade/dressing:
For the Marinade Mix together:
- Coconut Oil – 2 tablespoons
- Apple Cider Vinegar (dash)
- Lemon Juice (dash)
- Himalayan Salt
- Finely chopped red pepper
- finely chopped red onion
- finely chopped Dhania (Coriander)
- Chilli Essence or Pickle juice
Wash over the Aubergine and let sit in the fridge for an hour or two. The oil will congeal. Don’t panic.
Grill on to around 150. Put your sliced aubergine onto a baking tray and under the grill. Not directly below. Just above midway is always best. Keep an eye on it.
Usually around 15 mins. Turn once to cook the bottom for about 5 mins. We like ours a little crispy on the outside and soft on the inside. Leaving the skin on gives it a protective casing.
As soon as the Aubergine leaves the oven I put on slices of soft, creamy blue cheese for myself and whomever else wants.
On top of that we dollop on some sexy, sultry Rosa Salsa made with tomatoes from Jess veggie garden.
We served this with Jess’ Falafels and her Heavenly Raw Vegan lasagne and a delightful green salad with pineapple chunks, celery and spinach.
We’ve also had a version of this with the slices as thicker steaks with a fried egg on… Classic, Devine and Heavenly breakfast, brunch, light lunch… anytime food.