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I recently started an Instagram account for my blog and have been connecting with a couple of fab food bloggers and also a few amazing ones I’m already following here on WordPress. I saw this recipe on @martinecooks on Instagram and HAD to try it out as she said it was addictive!

The original recipe stemmed from Smitten Kitchen but because I didn’t have all the ingredients to hand, I tweaked the recipe by replacing some of the original ingredients and also added other yummy goodness! This was our lunch today…

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Ingredients
πŸ† Eggplant (cut into thick circles)
πŸ† Cherry tomatoes
πŸ† Sweetcorn
πŸ† Red onion (thinly diced)
πŸ† Capers (I didn’t have capers so I substituted them with chopped gherkins)
πŸ† Feta cheese
πŸ† Walnuts
πŸ† Sultanas
πŸ† Cilantro (chopped)
πŸ† Parsley (chopped)
πŸ† Olive oil
πŸ† Lime juice

Method
1. Pre heat oven to 200 degrees C. In a baking tray, place a good 2 to 3 tbsp of olive oil and arrange the eggplants on the tray. Season the eggplants with salt & cracked black pepper and bake for at least 15 mins on each side.
2. In a bowl, combine all the other ingredients and mix well.

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3. The eggplants should be of a golden colour when ready.

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4. Scoop as much of the tomato mixture onto each eggplant.

Serve immedietely…

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It was fresh, packed with flavours and textures! Look at the colours!

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Hope you’ve had a well rested weekend and enjoying the rest of your Sunday!πŸ’ž

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