BBQ vegetables and goat’s cheese Recipe provided by Real Foods www.realfoods.co.uk
This is a superb quick and easy vegetarian main course. Eggplant develops an incredible flavour on the barbecue. Serve with hot tortillas to assemble into juicy warm sandwiches. Ingredients 4 aubergines, cut into 1cm slices lengthways 8 plum tomatoes, each cut into 3 thick slices 2 bunches of spring onions, trimmed 150ml extra-virgin olive oil 2 tbsp white wine vinegar 3 plump garlic cloves, crushed 2 x 100g packs firm goat’s cheese To serve Tortillas Fresh basil leaves
Although it has a lon g the aubergine did no and rich history, t always hold the revered place in food culture that it does today, especiall y cuisines. As a result of in European the overly bitter taste of the early var iet that people also felt ies, it seems tha bitter disposition – au t it had a be undeserved reputatio rgine held the n of being able to cause insanity, lep rosy and cancer. For centuries after its introduction into Europe, aubergi ne more as a decorative was used ga than as a food. Not un rden plant til were developed in the new varieties did it lose its bitter tas 18th century te and bitter reputation, and take its now esteemed place in the cuisines of countries, including Ita many European ly, Greece, Turkey and France.
Preparation time: 35-45 minutes Instructions 1. Put the sliced aubergines, tomatoes and whole spring onions into a large shallow dish. Whisk the olive oil, white wine vinegar and garlic together with plenty of seasoning and pour over the vegetables and toss well. 2. Barbecue the aubergine slices directly over a medium high heat for 4-5 minutes each side, until tender and marked. Remove and put into a large shallow bowl. Barbecue the tomatoes and spring onions for 3-4 minutes, turning once. Add these to the aubergines. Crumble the goat’s cheese over the hot vegetables and drizzle with extra virgin olive oil. Toss very gently. 3. To serve, scatter the basil leaves over the vegetables. Warm the floured tortillas on the barbecue for 1-2 minutes, turning once. Allow each guest take a spoonful from the platter of vegetables and goat’s cheese and fold up in a warm tortilla. 42
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