Thick heat of late lazy summer,
sticky treat caramelized garlic in butter.
Creamy aubergine, baked and spent,
spread over, engorged,
Creamy Auberginie with Crostini
Aubergine: French for eggplant
Crostini: Italian for toast
Gimme Some: American for ‘darling please pass the baguette’. Click here for this week’s musical selection
Ingredients: Don’t measure, feel your way through, get your hands sticky and covered in goo.
Aubergines of various shapes and sizes, whatever you find in your food box
1 or 2 bulbs of garlic
1 fresh lemon
Fresh globe basil or chopped sweet basil
Freshly ground wild pepper or black pepper
- Preheat the oven to 350°.
- Cut each aubergine lengthwise and place in an oiled pan, flesh facing down. Bake for about 15 minutes or until soft and gooey
- Wrap the garlic in tin foil, bake in the oven till the inside is soft and spread able. You should be able to dent it with gentle pressure.
- Cut the baguette into slices on an angle.
- Brush olive oil on both sides of the bread and place on a pan.
- Bake in the oven till each side is golden and toasted.
- Remove the flesh from the soft aubergine and put in a bowl.
- Peal the garlic and remove the sticky insides.
- Mix the garlic, aubergine and some olive oil with a fork until creamy.
- Season with sea salt, pepper and lemon juice.
- Slather on fresh crostini and top with basil.
*Other serving options
- On polenta rounds (gluten free)
- On pasta with fresh cherry tomatoes, goat cheese and walnuts
- As a dip with toasted pita wedges