Peter & I are using up our aubergines & the last of our home-grown courgettes too. My only aubergine plant is still producing many aubergines in our plastic conservatory. Since 2 weeks, we close it during the day & at night. This way, the temperature is much higher in there. There are still many chilli peppers aka Rokita, growing.
A few days ago, I made this delicious easy vegetarian dinner:
MMM!
It is an easy dish to make & to gobble it all up too! I marinated my sliced courgettes & aubergines with lemon thyme, cut up garlic, a fruity extra virgin olive oil, black pepper & pink salt. Then, I grilled them. I served them with marinated feta chunks & made a lovely easy lemon thyme dressing to go with it! Yum Yum!
This is the dish before adding the oven roasted potato fries!
Let’s see how I made it all!
Recipe: For 2 persons
Ingredients:
For the grilled courgettes & aubergines:
2 medium courgettes, cleaned, thinly sliced
2 medium aubergines, cleaned, thinly sliced
2 tablespoons chopped lemon thyme, no big stalks, please!
3 fat cloves of garlic, peeled finely chopped
a fruity extra virgin olive oil
black pepper
pink salt in a grinder
For the oven roasted potato fries:
4 white potatoes, peeled & cut up into thicker fries
black pepper
pink salt in a grinder
that same fruity evoo, as used above
For the feta:
marinated feta chunks, drained
For the lemon thyme dressing:
6 tablespoons of that same fruity extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped lemon thyme
black pepper
pink salt in a grinder
Method:
- Marinate the sliced courgettes & aubergines for about 2 hours. About 40 minutes before dinner, preheat your oven to 200°C ( 400 F) for 10 minutes. In a fitted oven dish, arrange your potato fries. Scatter 5 grins of black pepper & 5 grins of pink salt over it. Drizzle about 6 drizzles of that fruity oil over them. with clean hands, mingle everything together & roast for about 25-30 minutes into the hot oven.
- Heat up onto high heat your grill pan. When hot, brush your slices with the same marinade on one side & place them onto the hot grill. With a fork, push the slices onto the hot grill. Grill them for a few minutes & then brush this upper side with the marinade & turn them over to grill the other side. This side only takes a minute or 2. Place them onto a big plate layered with double kitchen paper to dip off the excess of oil. Place another big plate over it to keep warm. It will look something like this:
3. While the potato fries are in the oven & your grilling is nearly ending, make your easy dressing! Take a jam pot with fitted lid & add all ingredients for your dressing in it. Screw lid on & shake your jam pot up & down for a few times. This way, your dressing is well mixed. Taste! You must taste the lemon & the chopped thyme! Yum yum!
4. Plate up, like photo above & just before serving, drizzle a bit of the yummy dressing all over your dish, in a circle! MMMMM! This is lovely enjoyed with a crisp white wine, like this one 2009 Jacob’s Creek Riesling Reserve, South Australia. A perfect partner! Enjoy, sweeties! xxx
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Sophie’s Foodie Files
Tagged: Gardening, Salads, Vegetarian
