preparing aubergine deliciously!

I seem to know a lot of people who don't like eggplant/aubergine/melanzane (your choice of word!) but I have always enjoyed this vegetable as a real treat. I have several specific recipes where it is the key ingredient - my recipe for Imam Bayildi is here - and I always try Melanzane alla Parmigiana when given the opportunity in a restaurant (like in Rome or an Italian restaurant in Barelona...) to see if my version is authentic (it is). But aubergines are fabulous also when they are simply prepared and fried or grilled and eaten with some crusty bread, olive oil, and some cheese. The first time I went to Rome, every morning for breakfast I enjoyed an omelette, sundried tomatoes, mozzarella cheese & a slice of melanzane all jammed and heated deliciously in a panini. As you might expect, this kept me fortified for intensive site-seeing for 5 days in this magnificent city!

To prepare the aubergines, top and tail, and then slice lenthways as if slicing a loaf of bread (I always prepare 2 at the same time). Place in layers in a collander, salting each layer before adding another layer. Leave to drain for at least 5 minutes.

Rinse well, and then pat dry, gently on a clean dish towel.

Put some flower on a plate and coat the aubergine on both sides.

Add coated aubergines to a hot, oiled pan. They will cook fairly quickly, which is obvious as they start to brown. They can be eaten hot or cold, or used as the basis for Melanzane alla Parmigiana (put in layers with a simple tomato sauce and cheeses - a method similar to a lasagne but there is no pasta in the dish). I think these would be lovely grilled on the bbq too, and must try this over the al fresco season!

easy peasy delicious bean patties

I had a hankering to make some simple bean burgers, but was told they tasted very similar to falafels, so I am calling them "patties". I tried to keep an eye on actual amounts, since I planned to write down this recipe for future use (if it worked, and it did produce something tasty - which it did!) but my measurements are always approximate. Here is a list of ingredients:

prepared kidney beans (equivalent to approx 1.5-2 drained cans), 2 tblsp olive oil, 1 onion, 1 egg, 1/3 tube of tomato paste (or 1 little tin if that is the way it is sold in your country), 125 g bread crumbs, 100 g oats, 2 tsp mixed spices (I happened to have this Smoky Brae rub of mixed spices that included cumin, dried garlic, chilli flakes, and other things, but you may just prefer to add a clove of fresh garlic and some salt & pepper - to your own taste!)

I use dried kidney beans, so I soak them the night before and boil them up the next day. I have started adding a bay leaf to the pot as they are boiling. 

I whizzed the beans in a food processor with the oil (necessary to keep the processor working) then added everything together in a big bowl

and mixed it up thoroughly.

Form into patties, like you would burgers and place on oiled cookie sheets.

Bake at 190C about 15 mins, then flip and bake for another 15 mins. They are a bit dry on their own, but either treat as a burger (with toppings) or eat with sweet chilli sauce, mango chutney or raita (or anything you like) as you would a falafel. Very nutritious and delicious! They freeze just like any meat burger and are great on the bbq.