It’s on Tuesday. The week has picked up the pace, and those aubergines you obtain at the weekend are winking at you from the vegetable drawer in the fridge: pick me out, pick me out. Here their special affinity with goat’s and sheep’s cheese is exploited in a recipe that pairs shallow-fried aubergine fingers with creamy cheese and a drizzle of sweet honey. The oil-loving aubergines take on a crisp, burnished outside and a meltingly gentle interior, even as the cheese softens their warm embody. And if you didn’t purchase aubergines at the weekend, Nigel Slater says his recipe works just as nicely with courgettes, and if so, you won’t need to undergo the 30-minute salting method. – Marie-Claire Digby
A word on the recipes
Though all are plant-based totally, the six recipes from Greenfeast acting on irishtimes.Com this week – one every day, from Monday to Saturday – aren’t strictly vegetarian. They can, but be rendered suitable for vegetarian or vegan diets with a piece of informed tweaking.
6 small, slim aubergines (about 400g)
1tbsp sea salt
5tbsp simple flour
3tbsp lemon thyme leaves
Oil for frying
200g sheep’s or goat’s cheese
Cut the aubergines lengthways into 1cm-thick slices. Please put them in a colander, sprinkle the salt over them, and then leave for at least 1/2 an hour. Put the obvious flour on a plate and season it with salt and ground black pepper. Finely chop the lemon thyme leaves and stir into the flour. Pat the aubergines dry, then, separately, placed them inside the seasoned flour and pressed them down firmly so the flour sticks to the outside. Then turn and lightly coat the opposite facet. Repeat with all of the slices of aubergine.
Warm a shallow layer of olive oil in a frying pan, then decrease inside the aubergine slices in a single layer (you may want to do that in batches), and let them prepare dinner for three or 4 minutes, till golden. Turn carefully, adding more oil if necessary, and brown the opposite aspect. They have to be gently crisp. Remove the aubergines from the pan and drain in short on kitchen paper. Transfer to a heat serving dish. Break the cheese into massive portions and scatter most of the aubergines.
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