Same Ingredients, Different Dish: Cooking with Aubergine, Feta, Dill and Pomegranate

Published December 14, 2014 by The Feminist

same

Many of my single friends have often told me that the most annoying thing about being single is the fact that you have to cook one-person meals.

“This may sound strange, but sometimes I have these moments when I really want to eat cauliflower. I love cauliflower. And yet, I never buy it. Because no matter how much I love cauliflower, I sure as hell don’t want eat it all week.”

Friend X is right. As a single woman, you often shy away from buying ingredients that are too big to eat in one meal (or in  case of the cauliflower: ingredients that are the size of your own head.). Nobody wants to eat cheesy cauliflower 4 days in a row. That’s just sad.

The problem here is that most of my single friends (no offence, ladies) don’t realize the potential culinary goldmine that comes with cooking for “just you”. It is not because you have bought a cauliflower that you have to eat the same dish every day. You’ve got to experiment! Be creative! Because apart from the traditional cauliflower coated in a thick cheese sauce, you can make a cauliflower and chickpea curry, miso-glazed BBQ cauliflower or a cauliflower, herb and freekeh salad. Yes, you will be eating cauliflower 4 days in a row, but trust me: when you do it like this, you won’t even mind! (Plus: it is also really good for you budget!)

So, this week I went to the supermarket and bought a “family pack” of feta cheese (sometimes supermarkets are just cruel), a pomegranate, a huge pot of fresh dill and 3 aubergines (because I am one of those crazy people who gets seduced by phrases such as “buy 2, get the 3rd one for free!” )

Needless to say, I had to be creative. And man, my culinary mastermind did not disappoint, because these 2 dishes were amazeballs.

In fact, they were so incredibly delicious that I suddenly realized that with a couple of fancy tweeks, these 2 dishes can become real showstoppers at the Christmas table!

Moroccan-spiced aubergine soup with feta, dill and pomegranate

The warmth of the heavenly spiced soup works really well with the tanginess of the cheese, the sweet and juicy pomegranate and the fresh dill.

This soup would also be a great starter for a Christmas dinner. Just serve some homemade flat bread with it or serve it as part of an aubergine trio, which could include baba ganoush (with some sesame crackers) and tempura aubergine slices.

same1

Ingredients (2-3):

  • 2 aubergines
  • 2 shallots
  • 1 clove of garlic
  • 1 tomato
  • ¼ tsp cinnamon
  • ½ tsp nigella seeds
  • ½ tsp cumin
  • ¼ tsp ground ginger
  • ½ tsp harissa paste
  • ½ tsp turmeric
  • Pinch of sumac
  • 300gr feta cheese
  • Lots of fresh dill
  • Seeds of ½ pomegranate
  • Vegetable stock

Method:

  1. Preheat the oven to 250°C. Score the aubergine with a knife in a few places and place on a baking tray and put in the oven for 30 minutes. Turn them around every 15 minutes or so.
  2. Remove the aubergines from the heat and allow to cool slightly before cutting them open and scooping out the soft flesh. Put aside.
  3. Meanwhile make your soup by heating a tablespoon of olive oil in a pan and adding the shallot, garlic and spices. Add the chopped tomato and 500ml of vegetable stock. Stir in the harissa paste.
  4. Let it simmer for 20 minutes. Add the aubergine flesh and let it simmer for another 5 minutes. Blitz the soup to a smooth liquid with a hand-held blender. Season with salt and pepper to taste. Add a sprinkling of sumac.
  5. Before serving, put some feta, dill and pomegranate into your hot plate of soup.

Roasted aubergine “chips” with fried eggs, feta, dill and pomegranate

This is like a modern, exotic and healthy version of “eggs and soldiers”. Do note that the aubergine chips aren’t supposed to be crisp like normal fries. On the contrary, they are supposed to be soft in the middle and all lovely and roasted on the outside.

If you would like to serve this as a starter for Christmas, replace the fried eggs with fancy poached ones and serve it in a mini tagine with some homemade flat bread.

egg

Ingredients (serves 1):

  • 1 aubergine, cut into thick chips
  • 150gr feta cheese
  • Pomegranate seeds
  • Fresh dill
  • 2 eggs
  • ¼ tsp mustard seeds
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • Pinch of sumac
  • Pinch of pink pepper corns
  • ½ tsp za’atar

Method:

  1. Preheat the oven to 200°C. Heat a tablespoon of olive oil in a pan and fry the aubergine fries for a couple of minutes until golden brown. Season with salt, pepper, cinnamon and ginger.
  2. Transfer the aubergine to an oven-proof dish and put in the oven for 10 minutes.
  3. Take the dish out of the oven and crumble the feta cheese over the top and finish with a sprinkling of za’atar. Put in the oven for 3 minutes.
  4. Meanwhile fry the eggs. Put the fried eggs on top of your aubergine soldiers and feta cheese and season with sumac and pink pepper corns.
  5. Finally, scatter some pomegranate seeds and fresh dill over the top. Delish!
Advertisements

2 comments on “Same Ingredients, Different Dish: Cooking with Aubergine, Feta, Dill and Pomegranate

  • Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: