From Market
Vegetarian, Ross Dobson, Ryland Peters & Small, 2008.
This was a salad of tomato and mozzarella. I
had feta cheese so decided on using that instead.
The relish was made first. I chopped a red
onion and sautéed it for about 2 minutes in olive oil. I then added a chopped
eggplant (aubergine) and cooked this with the onion for about 10 minutes when
the eggplant had turned golden and was perfectly soft. While it was cooking I
chopped 2 garlic cloves, a stick of celery and a red capsicum. I also measured
out a tablespoon of capers and about a handful of black olives.
The garlic was added to the eggplant mixture
and cooked for about a minute before I added the celery, red capsicum, capers
and olives. These were cooked for another minute. I did not want them to lose
their crispness. I now added a good dash of red wine vinegar and a couple of
teaspoons of sugar. They were brought to the boil and cooked for another
minute. The heat was now turned off. It was seasoned with salt and black pepper
and left to stand until it was at room temperature. I checked it for taste and it was very good.
When it was time to serve, two large tomatoes
were sliced and placed on a serving dish. The eggplant relish was spooned on
top and the feta crumbled and sprinkled over. Some mint leaves were scattered
on top.
The relish was zesty and a little crunchy. It
went very well with the tomatoes. Perhaps the creamy mozzarella would have been
better than the feta, but it was all very enjoyable.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔
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