I have spent a few days in Munich, a city I am totally in love with. Before l left I bought a great “wintery” vegetarian cookbook. I ordered the one this recipe is from by Rachel Khoo and it was sitting in my mailbox, happily waiting when I cam back home. In this book she travels through France and collects recipes and it makes you wanna pack your stuff and join. I should also tell you that I bought two more cookbooks in Munich one being the “Luitpold” book which is more like a fun coffee-house history & recipe book, that I enjoy reading sitting underneath my fig tree on the balcony, the other one an italien vegetarian one. I know that’s addictive behaviour but it could be worse.
I more or less did as told by Rachel Khoo as I prepared this dish with a couple of exception due to the ingredients in my pantry and the fact that I added raisins. Having a sweet touch in your meal takes away the possible craving for dessert. I left aside the yoghurt dressing & wanted to add mint but I bought the wrong plant just looking at the label not the actual plant at the shop;) & I have no clue what I brought home and planted in a pot with love.
2 tbsp olive oil
1tbsp tomato paste
1 tbsp Espelette pepper (I used chilli since I was out of piment d’Espelette)
parsley to garnish (also out…)
2 cloves of garlic (me garlic never, seriously, but I know it’s healthy YES)
Cut the Aubergine into sticks, omitting the spongiest part in the middle.
Blend the ingredients for the marinade together and “paint” your Eggplant sticks.
Put them in the oven at 180°C until they look and smell done.
For the couscous
zest of 1 lemon (organic untreated )
a pinch of salt
180 ml boiling water
1 tsp extra virgin olive oil
a few raisins (if you like) & I did smuggle in some tomatoes as well…
Mix the dry ingredients together, add water & olive oil, cover and leave for 5 minutes so the couscous can soak up the water.
A happy vegetarian summer meal and if Rachel is right it has it’s origin in the Basque country.