Grilled aubergine with coriander seeds.

Posted by & filed under Health and Fitness.

The cat called Basil Farrow.  Scary.

The cat called Basil Farrow. Scary.

  • 1 large aubergine
  • 60ml/2½ml olive oil
  • ½tsp coriander seeds,
  • 2tsp lemon juice
  • 1 tblspn shredded basil leaves
  • celtic sea salt.
  1. Slice the aubergine about 5mm/¼” thick and brush with plenty of olive oil.
  2. Bash the coriander seeds in a pestle and mortar – or with a rolling pin in a bowl – until they are broken up into bits.
  3. Pour half the coriander over the aubergine slices, grind over a little salt and grill for about 6 minutes.
  4. Turn them over, pour over rest of the coriander, add a scrape more salt and grill for a further 4 mins, or until done.  The outside will be crisp, the inside tender.
  5. Put onto a warm serving dish, sprinkle over the basil leaves and the lemon juice and serve.

Of course, this dish could be done on a barbecue, provided we are wearing our thermals and beanie hat if in the UK.  Don’t want to catch a cold, after all – or get taken to hospital with hypothermia.

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