There are few things I love more than lazy, extended, tapas-style eating. Although the term “tapas” was coined by the Spaniards, I still prefer my snacks mostly Italian, very simple, and served on bruschetta.
I got the most beautiful organic aubergines from Genesis Farm outside Stellenbosch – so richly purple they almost looked painted. I sliced them thinly, grilled them until they softened slightly, then drenched them in a marinade made from good quality olive oil, freshly squeezed lemon juice, crushed garlic, fresh and dried mint, and some salt flakes and freshly ground black pepper. They soak up a lot of the marinade, and are simply exquisite served at room temperature on crusty toasted bruschetta. Add a glass of good red wine and I’m in Mediterranean heaven.
- 2 large organic aubergines, thinly sliced
- 3/4 cup good quality cold pressed extra virgin olive oil
- juice of 1 lemon
- 2 cloves garlic, crushed
- 1 t dried mint (optional)
- handful of fresh mint, finely chopped
- salt flakes and freshly ground black pepper to taste
- Combine the olive oil, lemon juice, garlic and mint. Add salt and pepper and test seasoning. Add more salt and pepper if necessary – the flavour should be quite intense.
- Heat a griddle pan on medium-high heat on the stove top. Fry slices of aubergine in batches untill lightly charred and softened. Remove from grill and arrange in a porcelain dish, covering each batch with a few spoons of marinade.
- Add more layers of grilled aubergines, drizzling each layer generously with marinade. If there is any marinade left, spoon it all over the top layer.
- Cover the porcelain dish and cool to room temperature. Serve on toasted bruschetta.
This dish keeps well in the refrigerator for a few days, covered. Return to room temperature before serving.
Contact John House from Genesis Farm: 082-215 6968.