Izzy Have You Eaten has been in a bit of a hiatus, but when you went off to Central America for your big adventure, I knew you would not be cooking for a while. We’ve loved hearing about your adventures and looking at amazing photographs of Trinidad, Flores, Antigua, Tulum and Tikal. While you traveled, I took the opportunity to have a little break over the summer and now here we all are, back to seize the new year! Lots more cooking to be done, Izzy.
Congratulations on your next big step, Izzy: post graduate studies, back at Melbourne uni. The incredible thing is that you will now have Little C joining you on campus to start her degree! Something you’ve yearned for. Not sure what dad and I will do with ourselves in Sydney without BOTH our girls……
Now of course the other dilemma: this blog name is kinda redundant because in my heart, I will be saying: Izzy AND Little C, have you eaten? Let’s think about that one… in the meantime, Little C had a play and changed the image on my blog header. It is rather artistic isn’t it? If any of you reading this have suggestions of what to do about the title, I’d be glad to hear from you in the ‘Leave a Reply’ box below.
I made these baked eggplant slices the other day, and promptly made them again a couple of days later. They are just so easy and delicious, and they work beautifully as a side, served warm, chilled or at room temperature. I served them the first time with grilled salmon topped with a fresh salsa, next time with a chicken curry. How versatile can you get? Yotham Ottolelnghi is truly an inspirational cook; i have never eaten vegetables in such combinations and variety as with him. I should send his book Plenty to you soon…
Grilled Eggplant with Yoghurt Dressing for 4
- Two medium sized eggplants. Chose ones that are shiny, and that have a tight skin.
- 3 table spoons olive oil
- 1/2 cup low fat plain yogurt
- a few sprigs thyme
- 1 pomegranate, seeded
- Heat the oven to 180 degrees celsius.
- Slice the eggplants the whole length in half.
- Place the eggplant pieces on baking paper on a baking tray. Make some shallow criss cross slits in the eggplant pieces.
- Brush lightly with olive oil, and bake for 30 minutes or less depending on the size of the pieces. Some smaller pieces may take a shorter time to cook.
- Remove from oven and arrange on a platter.
- With a fork, whisk yogurt with a tablespoon of olive oil and a teaspoon of salt.
- Drizze the yogurt mixture onto the eggplant .
- Scatter with thyme and pomegranate seeds, and serve.