Everybody that knows me, knows about my love of the market. It’s a real gift to live in close proximity of the city market which is always filled with unthinkable deals and mouth-watering goods.
Why do I love the market so much? Firstly, it’s way more affordable than shopping in supermarkets. In addition, it’s the simplest place to avoid single-use plastic and unnecessary packaging. Last but certainly not least, it’s a great place to take up veggies that would otherwise end up in the garbage. A clear win-win-win.
This time, I couldn’t resist a ‘three eggplants for €1’ deal on the market. Following our ‘Bruschetta in 10‘, today we are bringing a delight that is made from market surplus. Works perfectly as a warm lunch and also as a funky appetizer for supper. Enjoy and don’t miss the weekly visit to your local market! It’s worth it.
- 1 eggplant, sliced lengthways ~3mm thick
- 5 tablespoons of extra virgin olive oil
- 3 tablespoons of apple cider vinegar
- 1 small handful fresh parsley, chopped
- 1 small handful fresh mint, chopped
- 1 clove garlic , peeled and finely sliced
- Sea salt & freshly ground black pepper to taste
+ Toasted slices of a superduper bread of your choice
- Preheat oven to 180℃ degrees.
- Heat a pan and place your eggplant slices on it side by side. Ensure they are nicely charred on both sides, then transfer them into a bowl.
- While the eggplants are grilling bake the slices of bread for 6-8 minutes. Then, put 5 tablespoons of olive oil and 3 tablespoons of apple cider vinegar, along the parsley, mint and garlic, into a small bowl. Mix together and season with salt and pepper.
- As soon as the eggplant slices are all done, pour the dressing over them and mix them around. Taste the seasoning for final adjustments.
- Finally, divide among the slices of bread, pouring all the excess oil on the bread, so all the lovely flavour gets sucked in.
Here’s the original recipe we got inspired by on Jamie Oliver’s website. Simple & tasty! Make it your own.