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)