aubergine and sweet potato summer stack

Even though the in-between parts of seasons are problematic for guessing the weather forecast or planning a temperature-appropriate outfit, they are a great for a varying abundance of produce.

Unless you’re going to buy your produce imported or from a greenhouse, things that I try and steer away from, this recipe really is only viable while aubergines are in season. Even though it is warm and roasted, there are so many fresh and raw elements that it makes sense to limit it to the warmer months.

My aubergine and sweet potato stack is a dish stuck somewhere in between a roast vege salad and a plate of raw greens… in a good way! Layers of soft and warm eggplant, crisp discs of sweet potato and spinach leaves full of crunch, topped off with sweet smoked bell peppers, soft crumbly feta and capers for a salty pop.

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It’s so easy; the hardest part is stacking it all up without the tower toppling over!

Begin by roasting an entire red bell pepper under the grill of an oven, or, if you’re feeling dangerous, on a gas stove element. Roast on a high heat until the skin begins to blacken and blister; this will take a while but keep an eye on it and rotate it for even charring.

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Use this time to slice an aubergine into 1cm thick slithers, and one large sweet potato into 2cm thick discs. Getting a uniform consistency with the sweet potato will be difficult because they are such a beautifully ugly vegetable (one of the reasons I love them so!), but having nice even slices will make the stacking part a bucket load easier!

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Drizzle them in olive oil, turn the oven to bake, lower the temperature to 180°C and switch them the with pepper. If possible, bake the vegetables on different trays and place the aubergine on a lower shelf inside the oven. By arranging the trays like this, the eggplant slices will slowly bake without crisping, and by the time the sweet potato is cooked tender and golden, the aubergine will have garnered a soft texture; not too crisp but no longer tough and chewy.

Flip each rondelle after about 15 minutes and continue baking for a further 20 or until they look like they’re done.

In the meantime, slice the top off the smoky bell pepper and peel off the skin so you are just left with the tender red flesh. Slice into thin slithers and that component is complete!

Wash the leaves of one bunch of spinach and tear the leaves into manageable bite size segments. Fun fact: tearing the leaves, instead of cutting them, stops them from browning. Crumble some feta and once the eggplant and sweet potato are cooked, you’re ready to plate up.

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Begin with two mountains of spinach, on separate plates and pile alternate layers of eggplant, sweet potato and the remaining spinach with the utmost care – hold your breath so the tower doesn’t collapse if you think that’ll help.

Once you have exhausted your vegetable piles, dress with the snakes of red pepper and crumbled feta, top with a teaspoon of capers, a drizzle of olive oil and a grind of pepper.

Serve with a congratulatory glass of red wine – you deserve it!

raw food club: courgette and mushroom salad

Summer is upon us, my friends! I know that it feels like winter ended about yesterday, and European Spring really isn’t much better than winter, but believe me; it will just jump out from around the corner and it will be here!

Plaza de España - Sevilla, Spain
Plaza de España – Sevilla, Spain

Summer is the time for salads. There are several reasons why this is the case; when the temperature is up in the early forties, we want to spend as little time in the kitchen near a hot stove, and the idea of a hot meal is far less appealing. So here is my solution.

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This is my raw courgette and mushroom salad with feta and pickled radishes. The acid in the dressing slightly pickles the mushrooms, taking the raw edge off their earthy flavour, making them juicy with an awesome zing. In contrast, the courgette is fresh and crunchy, I slice it as thinly as possible with a mandolin to create an almost leafy texture.

For the dressing, you will need:
1 clove of crushed garlic
1 teaspoon of lemon zest
2 tablespoons of lemon juice
1 tablespoon of apple cider vinegar

Combine all of the ingredients with a bit of salt and pepper and set aside. Peel and thinly slice 6 button mushrooms and pour the dressing over top to marinate the mushrooms. Thinly slice 2 courgettes, if you don’t have a mandolin you can use a regular knife to slice them as thinly as possible, you can also use a vegetable peeler to get a more desirable effect.

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Combine the courgette slices with 2 handfuls of torn spinach leaves, mix through the mushrooms and ¼ cup of feta (mine was homemade, just saying). Top with a small handful of pickled radishes, adding a tablespoon of the pickling liquid overtop. You could also a handful of roasted almonds or ½ of a diced avocado. The almonds could also act as a substitute for the feta.

If you are having trouble finding pickled radishes, they are so easy to make! Here is how I do it; thinly slice a bunch of radishes – enough to fill whatever size jar you have, for a small jar add ½ a teaspoon of salt and sugar each and fill the jar with vinegar or vodka. Screw the lid on and give it a good shake, the radishes will be nice and pickled after a few days and will keep for a while in the fridge. Easy!

Courgette and mushroom salad, homemade feta, spicy buttered potatoes
Courgette and mushroom salad, homemade feta, spicy buttered potatoes

This salad is takes about 10 minutes from start to finish which is perfect on a sunny day when cooking is the last thing on your mind! Serve by itself for lunch, or with some buttery boiled potatoes as a meal, or it is ideal accompanied with an antipasto platter of cheese, olives, capers and breads.