I currently have an abundance of vegetables in my fridge that need eating ASAP – so a little of creativity was needed today.
Especially because all the ingredients that are looking a little sad and limp don’t necessarily or traditionally go together. But I thrive on a challenge in the kitchen.
It makes me search for new and unusual or previously unthought of techniques and flavour combinations, and some of my favourite dishes have been discovered this way.
But this one, for a while, had me stumped.
For example, I have some super ripe, and by super, I mean nearly over ripe tomatoes and an avocado that really won’t last until tomorrow. It always upsets me when an avocado has gone too ripe and is going brown, because you have to wait for too long for it to not be firm!
Avocado dramas aside – I also have an aubergine that is looking a little lost too.
So, I adapted my recent and popular recipe, Griddled Aubergine, with Tahini and swap that sweet syrupy dressing for a lighter green one instead.
And I think it might be one of my new favourite quick meals!
The combination of the slightly charred aubergine which has allowed the skin to lose its bitterness and become sweet topped with creamy smashed avocado that is soaking into its flesh is absolutely heavenly.
I even created two delicious dressings – not just one that I had in mind at the start! So, you are really getting a treat with this recipe – you can thank me later.
The two delicious dressings I created for this dish started with a zingy lemon, basil, and garlic dressing and then finished with a rich and dense, reduced, sticky balsamic glaze. They perfectly balanced each other, with the fresh lemon cutting through the sweetness.
I would also recommend making extra of both dressings and keeping them in your fridge. That way you can drizzle and glaze either over fresh toasted sourdough or trickle over soups and curries for an added hit of delicious flavour.
Another reason that I love this one so much is that this recipe can be taken from fridge to plate in 15 minutes flat.
It is packed full of fresh, healthy and summery Mediterranean flavours, making it the perfect lazy Sunday brunch, mid-week dinner or even a late working from home lunch.
It’s perfect on its own, even better when served with a big green leafy salad, or with a mashed or boiled potato or fluffy quinoa side dish for a more substantial evening meal.
I love it when a recipe is this versatile, don’t you? It makes it the perfect one to have up your sleeve for when you just don’t know what to cook, or have a lot of time!
But the main reason for my love with this dish, is that I absolutely love aubergines, I’m thinking of creating an aubergine fan club!
Aubergines are a super simple way to incorporate meatiness into your dish. The flesh acts like a sponge when cooked, which is perfect for adding extra flavour and juiciness into a dish.
And slow roasting allows the ingredient to mellow out, working perfectly well with rich, luxurious and decadent highly flavoured sauces and spices, or when paired with smooth and creamy ingredients such as avocado.
I’ve also topped this dish with blistered tomatoes to add an extra layer of sweetness to a super savoury base. Plus, balsamic vinegar and tomatoes are a match made in heaven!
I hope you enjoy, love Niki xx
Andra
Delicious! I didn’t have aubergines so I have used zucchini. It taste so good. Next shopping will buy and try with🍆.
Thank you!
Niki
Hope you love it! xx
Shanna Nispel
I made this tonight and topped it with roasted, seasoned chickpeas (cumin, salt, zatar, paprika, Aleppo pepper) for a fiber and protein, to make it a main dish. Delicious! Thank you!
Niki
So happy you liked it!
Love, Niki xxx
Fiona
I had a glut of aubergines and avocados, and some fish to barbecue – this recipe was just the thing to bring it all together! The flavours are exactly to my taste and it worked well to make it on a barbecue (using a griddle pan). Thank you!
Niki
Ah I’m so glad you enjoyed it Fiona! – Niki xo
Diana Baynes
Niki, this is a brilliant, tasty recipe.
I served this with orange sweet potatoes. Delicious! And really colourful.
My husband was totally impressed.
I’ll be serving it again.
Niki
Brilliant news Diana!
xx
Clare Berrington
Delicious.
Glaze turned to chewy toffee, which was surprising but nice.
Niki
Happy you like Clare! Xx
Antony
Very tasty thanks!
Niki
So glad you liked Anthony
Maureen
Just made this for lunch, absolutely gorgeous. Thank you.
Niki
So happy you like Maureen!
Love
Niki xx
Michael Clough
Tomatoes are not listed in the ‘ingredients’, nor are they mentioned in the ‘Directions’ other than in step 5 when the dish is being layered up. Are they cooked or raw? I like the look of this dish and I have all the ingredients sitting in my fridge, but I need to know what to do with the tomatoes!
Niki
Hi Michael
Sorry about that. I’ve added them in.
Fresh tomatoes sliced on top.
Best wishes
Niki xx