One of the things I love about summer is feeling free. I think a lot of it has to do with the outdoors. Earlier this week at school pick up a friend asked if we could go to her’s for a splash in their paddling pool. Winter makes me think “what about the kids’ tea, we don’t have all our stuff with us, they’ll be too tired tomorrow” Summer is different. It was such a happy afternoon. We had fun together, we ate a picnic tea in their little garden, we had some prosecco. Simple things, simple things.
Thursday I had two friends over for lunch. I posted a photo of one of the dishes on IG and got asked for the recipe so here it is. It is super easy. Simple things, simple things. Garlic aubergine salad
Ingredients – 2 aubergines chopped into largeish cubes, 2 cloves of garlic finely chopped or a teaspoon of garlic paste, parsley, salt and pepper, olive oil, small grate of fresh ginger and yogurt to serve.
I cut the aubergine into rounds and sit them on a piece of kitchen roll for an hour but don’t worry if you don’t have time.
Chop aubergine into large chunks. Heat oil in frying pan and add the garlic for a few seconds, then the aubergine. I cook it in two or three goes so there is just one layer in the pan and I can see both sides are browned. Cook for 5-8mins then put on a piece of kitchen roll to drain and cook the rest.
Chop parsley, sprinkle on top. Allow to cool then put in the fridge. Sprinkle with c 1 teaspoon of finely grated ginger and serve with cold natural yogurt.
Back tomorrow with clothes.
* My kitchen is tiny so I don’t have space for a breadmaker or big mixer, there are better ciabatta recipes if you do.