Monday, March 21, 2005

Comfort food in a healthy way



I was reading this post over at Julie's on the exact same night I had had this for dinner: grilled aubergine/eggplant in thick slices, drizzled with a little yoghurt and date-syrup. Up until recently - in fact, I guess still now - I didn't like the idea of sweet and savory together. Well, you live to learn I suppose!

Cut aubergine in thick slices. I like using a grill pan for the right criss-cross pattern to show on the grilled slices, but you could also bake the slices in a, say 170 C hot oven for 15-20 minutes. Either way, I wouldn't bother with oiling them. Leave to cool just a bit, then drizzle with yoghurt (I used a Greek kind which was sorta thick, so I stirred it with a splash of milk) and date-syrup. You could substitute the syrup with maple syrup or honey - I tried it with maple and the slight smokiness goes really well with the charred aubergines. A good grind of pepper, sprinkle of Maldon salt, and a generous handful of chopped parsley. That's it - and that's that!

Btw, don't forget to check out all of the entries for Moira's Comfort Food Competition - this is by no means an entry, but I can't wait to read about what other people make when it's time to snuggle up in the sofa...

5 comments:

Andrea said...

Hmm, it sounds absolutely delicious. I love salads with a hint of sweetness in the dressing. This sounds very interesting - yoghurt and date syrup(i must get that one and try it. have it on my list together with a 'violet syrup'- french delicacy, Zarah, take a look at my post - Lemon...violets).

JaG said...

You're making me hungry!

Julie said...

Zarah, I've been having trouble leaving comments here lately -- sometimes it works, sometimes it doesn't. Anyway, I love the freshness and originality of this idea. I may try it with just a touch of dark, rich Grade B maple syrup (which is waiting here for you in NYC), or maybe pomegranate molasses...

Zarah Maria said...

Hi Julie! I know, Blogger is acting up on me too from time to time! Maple syrup is good too, I've tried it. And I should probably just let you all know that this is not a brainchild of mine - it was a dish served to me by a girlfriend, only she baked the aubergines and used maple syrup and not so much parsley. So yes, I like the originality too, and "Mama always taught me to give credit where credit is due - somehow I just forgot to put that in the post!;-) Sorry A! (the girlfriend)

Zarah Maria said...

Ash, I forgot Julie - leave some of that maple syrup, I'm comin', I'm comin'!:-)