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Jonathan Ball

@ Sunday Times Books LIVE

Jenny Morris Shares Tips on How to Grow Aubergines and Use Them to Make Delicious Haloumi Wraps

Taste the World with Jenny Morris“My garden has given me nothing but pleasure and an abundance of fresh produce this summer,” writes Jenny Morris, author of Taste the World with Jenny Morris, in her column for The Next 48hOURS. She singles eggplants out as her favourite among all the vegetables she grows in her garden, noting she “could eat aubergines 365 days of the year”.

Morris explains how to plant and take care of these glorious purple legumes, listing the many wonderful dishes you could incorporate them into. “I’ve made ratatouille; moussaka; parmigiana di melanzane; Imam Bayildi; baba ghanoush; Greek melitzanosalata; curried them with butter beans and potatoes; deep fried them and topped them with a yoghurt and tahini sauce; smoked them for pate; and thinly sliced them and made aubergine chips.”

Try Morris’ recipe for Haloumi Aubergine Wraps, a delicious vegetarian option for anytime of day:

Ingredients:

3 long, slim, firm aubergines, sliced into 16 thin slices lengthways
Olive oil
8 medium squares of Haloumi, fried
8 tsp basil pesto
2 firm avocados, sliced
Pine nuts for garnish
Rocket for garnish

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