Thursday 24 July 2008

Food, Music, Food, Music, Food, Music, Food, Music, Ad Infinitum...

Up to now, except for the first one, all the recipes I have posted in this weekly section contain meat or fish. Well, now it's the time to give vegetarian food its opportunity to shine, too. And as I consider myself an omnivore, I feel that I've let the other half of me down. But as the old axiom goes: 'Better late than never'.

This recipe comes courtesy of Paul Kirk, a man who has travelled the world training restaurant chefs in the art of the grill and in a second you'll find out why. He has a book out called '500 Barbecue Sizzlers' where you can delve a bit deeper and come face to face with the thrill of the grill.

Spicy Grilled Aubergine

1 large aubergine cut into 1.5cm (1 1/2in)thick slices
1 to 2 tsp salt, to remove the water from the aubergine
2 tbsp olive oil
2tsp red wine vinegar
2tsp fresh lemon juice
1tsp crushed dried chillies (as I am not a chillies person, I usually leave this ingredient out, but feel free to include it yourself)
1tsp herb seasoning mix
2tbsp olive, to brush aubergine for barbecuing
1tbsp chopped fresh parsley
1tsbp chopped fresh mint

Put the aubergine slices in a colander in a single layer and sprinkle with salt. Leave to drain for 20 minutes, then turn, sprinkle the other side with salt and leave to drain for 20 minutes more.

While the aubergine drains, whisk together the olive oil, wine vinegar, lemon juice, garlic, crushed chillies and herb seasoning. Set the spicy sauce aside.

Preheat the barbecue to medium. Press each aubergine slice between two pieces of kitchen paper to dry them. Brush both sides with olive oil. Place the aubergine on the grill and cook for four to five minutes per side, rotating after a few minutes on each side if you want to get grill marks.

Watch the aubergine slices carefully because they go from gently browned to charred quickly. When the aubergine is cooked, remove from the grill and place in a large bowl. Stir in the spicy sauce to coat. Leave to cool slightly, then sprinkle the parsley and mint over the aubergine and serve warm or at room temperature.

Just as the recipe I've brought you this week, the playlist should be as smoky and crispy, too. As a music purist I believe that barbecue songs should be rooted in that old tradition of stoking and tending a fire, in this case, a melody. So, this week my selection comprises clips by:

Oi Va Voi - Refugee (Live)
Burning Spear - Jah Is My Driver (Live)
Rachael Yamagata - Worn Me Down
Habib Koité - Batoumambé
Me'Shell Ndegeocello - Boyfriend
Estrella Morente - Zambra
Sevara Nazarkhan - Gazli
Heather Headley - I wish I wasn't (Live)


Copyright 2008


  1. This looks yummy. I grill a lot in the summer months, so I'll give this a whirl. We call this an eggplant, BTW. I like eggplant. I don't know why I don't prepare it more often.

  2. Hi, Willow, I, too, call it an eggplant but since I live in GB I have to go with what the natives call it. It's yummy and went the whole hog and included the chillies, too. Sad to mention, though, that my family did not really like it. The children found it too hot (as in spicy) and my wife left a few bits for me because the flavour was too strong. I loved it, though.

    Thanks for passing by.

    Greetings from London

  3. huuuuuum, original con su yagua. Tiene una pinta de estar sabrosa!!!!

  4. yum...a tasty veggie dish.

  5. Hi! Thanks for coming over and visiting my blog! It's great to 'meet' you! Your grilled eggplant looks scrumptious, btw....really yummy! Suddenly I'm hungry!

  6. Gracias gracias por pensar en nosotros los vegetarianos, hay tanta buena comida sin carne (aunque si como pescado...tan rara no soy :)

  7. Well, thanks to all for popping by and yes, there will be further nods to vegetarian food in the near future. I do cook a lot of noodles and pastas and so far those items have not made it to the blog.

    Greetings from London.

  8. exquisitas Cuban! soy fan de las berenjenas, también les llaman eggplant por ahi, no? Me zampo una entera acompañada por el también exquisito timbre de Estrella Morente, honra de su padre Enrique Morente

  9. Me encanta la Estrella Morente. Soy un fan a la musica flamenca (por supuesto, herencia de mis ancestros canarios) y a ella la "descubri" recientemente.

    Gracias por pasar.

    Saludos desde Londres.

  10. Love this post ! discovered you through Willow..

    lo que me encanta es que mezcles cocina y musica. Claro que es muy importante. Gracias por ti descuvri a Oi va voi y Habib Koité. Great !

    acabo de cocinar algunos dias para une estrella de rock surafricano y me hubiera gustado probar esta receta...

    next time.. :-)

    Have a great week end !

    saludos desde Andalusia

  11. Thanks, Wesbri and my castle in spain for popping by. Food, music and literature always hand in hand on this blog.

    Greetings from London.



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