Heavy on the lemons

We absolutely love aubergines in this house, which is just as well as the veg patch produces an admirable glut. From August onwards there is much activity in the kitchen cooking aubergine recipes, to eat that day and to stash in the freezer for the winter. This is one of our highly-flavoured favourites, taken from a page torn from a very old Sunday Times Style magazine. It can be eaten hot in winter with rice or cous cous, or at room temperature in summer as a salad or part of a tapas spread. heavy on the lemons - the spice mix 12-8-13Serves 4
5 tbsp olive oil
500g aubergine, cut into half-moons 1cm thick
Sea salt and freshly ground black pepper
1 medium onion, peeled and thinly sliced
4 cloves of garlic, peeled and crushed
1 small preserved lemon
1 level tbsp ground cumin
1 level tbsp pimenton dulce [not picante]
A good pinch of dried chilli flakes
1 400g tin chopped tomatoes
2 tsp caster sugar
1 400g tin chick peas, drained and rinsed
2 handfuls fresh coriander or parsley heavy on the lemons - aubergines cooking in the pan 12-8-13Heat 3 tablespoons of the oil in a large frying pan over a highish heat. Add the aubergines and a good pinch of salt to the pan, cook for 8-10 minutes until the flesh softens and starts to brown. Put into a bowl and set aside. heavy on the lemons - recipe page 12-8-13Add 2 tablespoons of olive oil into the same pan and add the onion and garlic, cook on a low heat for 10 minutes until the onions are soft and sweet not browned. While this is cooking, prepare the lemon by scooping out the seeds and slicing thinly. Once the onions are cooked, add the lemons and spices, cook for 2 minutes. Add the tomatoes, sugar, chick peas and 2/3 of the herbs [if you are eating it straightaway. If you are freezing, do not add the herbs until defrosted and re-warming in a saucepan]. Pour in 150ml cold water, season again, and simmer for 5-10 minutes until the sauce starts to thicken. Add the cooked aubergine and let it bubble gently for another 5 minutes. Taste and season again. If you are going to freeze it, leave it to cool now. heavy on the lemons - sliced preserved lemon 12-8-13If you are eating it now, allow it stand off the heat for 10 minutes then check the seasoning and add a good glug of extra virgin olive oil. Serve scattered with the remainder of the fresh herbs, a squeeze of lemon, and a spoonful of yogurt. heavy on the lemons - plateful 15-8-135 to remember
una cucharada – a spoonful
lo deja para burbujear – leave it to bubble
espesar – to thicken
cocido/a – cooked
un apretón – a squeeze

14 thoughts on “Heavy on the lemons

  1. Lottie Nevin

    This sounds so good! I’m going to bookmark this page and maybe try making it this week. We will be arriving in Andalucia at the end of the month to start our new adventure and although there will be lots of things about living in Indonesia that I shall miss, I am looking forward to getting back to a more mediterranean diet. Thanks for sharing your wonderful recipes! Lottie

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  2. Joanna

    Oh! Another fabulous-looking aubergine recipe. I preserved some lemons for the first time this year and am addicted! Have to use imported ones though, obviously (I’m in the north of England!).

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  3. Pingback: Chillis | Notes on a Spanish Valley

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