With black olives and sundried tomatoes
I skipped a month by accident from posting on the blog!!
I say by accident but what I mean is that I was totally unorganised and had a lot happening the last few weeks. A lot for me anyway, as I am used to grannying most of my time.
So the first week I didn't post I fully blame on Peaky Blinders. It is like my life stopped for a week and all I could do was watch the show. I was supposed to prep for a little brunch I organised with some friends but instead I gulped down all of the four (!!) seasons of peaky blinders in one week. My life evolved around the tv and I felt like my younger teenage version of myself again.
So you can see why I had absolutly NO TIME to write a blog post.
The second week was my birthday and it was the first time since my phobia of birthdayparties (I blame the movie Fucking Amal) that I had a big party with lots of people and things to do.
So you see, NO TIME again!
Then last week my boyfriend announced we were going to have a barbecue on our new balcony with some of his friends that evening, but we didn't have a barbecue or any food. So again, you understand: NO TIME!!
And then this week I almost fell into the trap again!
Tomorrow I am away for the entire day and the whole evening for some lectures but luckily, this week, I am well prepared!
I am typing this a day earlier than I normally would!
I am feeling like a master organiser!
(No I am not, this is a week later now and I still haven't posted this recipe, I will never learn)
Ok onto the recipe now.
On my birthday I went out for lunch with one of my friends to a little place called Wald.
It was the first day the sun really made an appearance and we had the absolute delight to sit on the terrace in the bleaking sun. And like this wasn't perfect enough, the food was amazing too!
I had a vegan paella and it was the best thing ever.
Full of mediterranean flavours, rice and fresh herbs. Amazing.
My other recent discovery is miso roasted aubergine.
And believe me when I say it is a total game changer.
It makes the aubergine super soft in the middle and caramelized on top giving it a rich umami taste. You scoop the flesh out of the skin with a spoon, you have to try it!!
Once the aubergine is combined with the paella you have a new staple summer dish transporting you straight to the mediterranean coastlines. And of course like most of the recipes I post here: it is so easy!
- one aubergine
- olive oil
- salt and pepper
- tamari sauce, enough to cover the whole sides of the aubergine
OR dark miso
- rice portion for two (I used white basmati rice, but any rice will do)
- a big handfull of black olives, pitted and cut in half
- artichoke hearts, canned
- olive oil
- pepper and salt
- 5 saffron strands
- 1 tsp of turmeric
- 1 tsp of paprika (can be smoked)
- 1 cup of frozen peas
- a big handfull of sundried tomatoes (or oil preserved tomatoes)
- fresh basil, cut in fine pieces
- fresh parsley, cut in fine pieces
Start by cutting your aubergine in half lengthwise and with your knife, carve a grid into the flesh. be carefull not to pierce the skin of the aubergines. Drizzle some olive oil and then some tamari on top of them making sure the top is completly covered. Sprinkle some salt and pepper and put in the oven, face up, for about 30 min (but go check regularly, in some ovens it goes much quicker). You know the aubergines are done once the top is nicely brown and the flesh looks totally soft. You are supposed to be able to spoon out the flesh super easlily.
Whilst the aubergines are in the oven, start on the rice. Follow the instruction on the rice packet and add the frozen peas to the boiling water and rice. Once done add olive oil and all of the spices. Mix well.
Add the chopped black olives, tomatoes and artichoke hearts. Mix well again.
Once the aubergine is done, serve the rice mixtur ein a plate, put the aubergine on top and add the fresh herbs on top. Eat!