207eggplant1 Slice the stem off the eggplants. Stand them on the severed end and slice downwards, shaving off and discarding the first and last bit of skin. Make slices 1 cm (1/2 inch) thick. Brush each slice on both sides with olive oil.2 Cook the eggplant in batches. Heat a chargrill pan until very hot. Lay the eggplant slices in the pan and cook each side until translucent and striped with black. Allow to cool slightly, then cut the cooked eggplants into long strips about 2 cm (3/4 inch) wide. 3 Heat the remaining oil in a large frying pan over a medium heat. (If you have used up all the oil, add a couple of tablespoons to the pan.) When hot, add the eggplants and spread them out evenly in the pan. Add the vermouth or wine all at once – stand back as it may splutter at first. Season well with salt and pepper and cook, stirring gently, until the wine has almost completely evaporated. Add the vinegar and honey to the pan and stir. Cook for a couple more minutes, while the juices thicken and caramelise, then remove the pan from the heat. 4 Make a bed of baby spinach leaves on each plate and pile the eggplants on top. Scatter the cheese over them. Drizzle with pomegranate molasses, sprinkle with the chopped mint and pistachios and serve. 2 large or 3 medium eggplants (aubergines)60-90 ml (2–3 fl oz) extra virgin olive oil100 ml (31/2 fl oz) dry vermouth or white wine3 tablespoons wine vinegar11/2 tablespoons runny honey sea salt and freshly ground black pepper2 large handfuls of baby spinach leaves200 g (7 oz) crumbly or soft cheese, such as feta or goat’s cheese, broken into chunks4 teaspoons pomegranate molasseshandful of mint leaves, chopped75 g (21/2 oz/1/2 cup) shelled pistachio nuts, roughly choppedoptionsSubstitute an aged balsamic or balsamic glaze/syrup if pomegranate molasses is unavailable.special equipment Chargrill pan (alternatively fry the eggplants in a large frying pan).eggplants (aubergines) are like sponges; they are fabulous for soaking up flavours. Here they are first chargrilled to impart a smoky tone, then they drink up a dousing of wine and honey. This main-course salad is a festival of taste and texture. It can be plated individually or artfully arranged on a platter for sharing.Warm salad of sweet and sour eggplants with cheese and pistachiosserves 4–6 | prep 10 mins | cook 20 mins30 minutes or less | feast dish | good source of protein | gluten free207eggplant1 Slice the stem off the eggplants. Stand them on the severed end and slice downwards, shaving off and discarding the first and last bit of skin. Make slices 1 cm (1/2 inch) thick. Brush each slice on both sides with olive oil.2 Cook the eggplant in batches. Heat a chargrill pan until very hot. Lay the eggplant slices in the pan and cook each side until translucent and striped with black. Allow to cool slightly, then cut the cooked eggplants into long strips about 2 cm (3/4 inch) wide. 3 Heat the remaining oil in a large frying pan over a medium heat. (If you have used up all the oil, add a couple of tablespoons to the pan.) When hot, add the eggplants and spread them out evenly in the pan. Add the vermouth or wine all at once – stand back as it may splutter at first. Season well with salt and pepper and cook, stirring gently, until the wine has almost completely evaporated. Add the vinegar and honey to the pan and stir. Cook for a couple more minutes, while the juices thicken and caramelise, then remove the pan from the heat. 4 Make a bed of baby spinach leaves on each plate and pile the eggplants on top. Scatter the cheese over them. Drizzle with pomegranate molasses, sprinkle with the chopped mint and pistachios and serve. 2 large or 3 medium eggplants (aubergines)60-90 ml (2–3 fl oz) extra virgin olive oil100 ml (31/2 fl oz) dry vermouth or white wine3 tablespoons wine vinegar11/2 tablespoons runny honey sea salt and freshly ground black pepper2 large handfuls of baby spinach leaves200 g (7 oz) crumbly or soft cheese, such as feta or goat’s cheese, broken into chunks4 teaspoons pomegranate molasseshandful of mint leaves, chopped75 g (21/2 oz/1/2 cup) shelled pistachio nuts, roughly choppedoptionsSubstitute an aged balsamic or balsamic glaze/syrup if pomegranate molasses is unavailable.special equipment Chargrill pan (alternatively fry the eggplants in a large frying pan).eggplants (aubergines) are like sponges; they are fabulous for soaking up flavours. Here they are first chargrilled to impart a smoky tone, then they drink up a dousing of wine and honey. This main-course salad is a festival of taste and texture. It can be plated individually or artfully arranged on a platter for sharing.Warm salad of sweet and sour eggplants with cheese and pistachiosserves 4–6 | prep 10 mins | cook 20 mins30 minutes or less | feast dish | good source of protein | gluten freeveggie fruits2181 Whizz all the broth ingredients in a blender or food processor with 60 ml (2 fl oz/1/4 cup) water until smooth. Push it through a sieve, ideally over a pouring jug – or transfer the sieved broth to a pouring jug. Cover with plastic wrap and refrigerate. It needs to chill for at least 1 hour, but it can stay chilled for up to 24 hours if necessary.2 Shortly before serving, get all your remaining ingredients ready, then prepare the avocados. Cut each in half, remove the stone, then use the tip of a knife to score 1 cm (1/2 inch) chunks, cutting a grid pattern in the flesh of each half without cutting through the skin. Now use a dessertspoon to scoop out the chunks into a bowl. If the avocado needs to stand for more than 10 minutes, dress with a little lime or lemon juice to stop it browning. Otherwise, assemble the gazpacho bowls.3 Using light fingers and a spoon, gently place an elevated mound of avocado pieces in the centre of each bowl. Gently pour a shallow pool of tomato broth around the avocado. Scatter the capsicum and cucumber pieces on the surface of the broth. Use a teaspoon to drizzle droplets of olive oil across the surface. Grind a little pepper in too, and finish with either a pinch of sea salt flakes on the avocado or a special finishing salt, if using (see NOTE). Transport steadily to the table and eat right away.note Use a finishing salt here for crunch and flavour – just a pinch or two on the avocado or the broth edge would do the trick. Here are three of my favourites, which would be ideal with the flavours here:Smoked salt flakes – light brown and assertively smoky flakes.Hawaiian black lava salt – jet-black mini crystals.Hibiscus salt – fine crystals blended with crushed pink hibiscus petals, giving a citrus flavour and a pink pigment that releases in contact with liquid.For the chilled broth300 g (101/2 oz) ripe vine tomatoes, quartered150 g (51/2 oz) plain yoghurt1 tablespoon tomato paste (concentrated purée)1 tablespoon lemon juicesea saltTo serve2 perfectly ripe avocados, at room temperature1/4 sweet yellow or orange capsicum (pepper), cut into small dice3 cm (11/4 inch) piece cucumber, seeds removed, cut in small dice4 teaspoons extra virgin olive oilfreshly ground black pepperfinishing salt (optional – see NOTE)optionsServe with crusty bread.special equipment Blender or food processor, sieve and pouring jug and shallow bowls for serving (optional, but best for presentation).this is an exceptionally pretty and quite fancy little dish, which is also deceptively simple. A mound of avocado chunks is the hero, framed by a salmon-pink moat of delicate chilled tomato-yoghurt broth studded with crisp sweet capsicum (pepper) and cucumber dice and shiny green beads of olive oil. If you really want to go to town, this is a perfect opportunity to use a finishing salt for the final flourish (see NOTE). Serve in shallow soup bowls so you have a flat canvas for composing the artwork. This is a perfect first course for a summer dinner party. And it’s all about the avocado, so make sure you get good ones that are at their prime eating moment, as always.Avocado gazpachoserves 4 | prep 25 mins + chilling | cook 0 mins feast dish | low calorie | gluten freeveggie fruits2181 Whizz all the broth ingredients in a blender or food processor with 60 ml (2 fl oz/1/4 cup) water until smooth. Push it through a sieve, ideally over a pouring jug – or transfer the sieved broth to a pouring jug. Cover with plastic wrap and refrigerate. It needs to chill for at least 1 hour, but it can stay chilled for up to 24 hours if necessary.2 Shortly before serving, get all your remaining ingredients ready, then prepare the avocados. Cut each in half, remove the stone, then use the tip of a knife to score 1 cm (1/2 inch) chunks, cutting a grid pattern in the flesh of each half without cutting through the skin. Now use a dessertspoon to scoop out the chunks into a bowl. If the avocado needs to stand for more than 10 minutes, dress with a little lime or lemon juice to stop it browning. Otherwise, assemble the gazpacho bowls.3 Using light fingers and a spoon, gently place an elevated mound of avocado pieces in the centre of each bowl. Gently pour a shallow pool of tomato broth around the avocado. Scatter the capsicum and cucumber pieces on the surface of the broth. Use a teaspoon to drizzle droplets of olive oil across the surface. Grind a little pepper in too, and finish with either a pinch of sea salt flakes on the avocado or a special finishing salt, if using (see NOTE). Transport steadily to the table and eat right away.note Use a finishing salt here for crunch and flavour – just a pinch or two on the avocado or the broth edge would do the trick. Here are three of my favourites, which would be ideal with the flavours here:Smoked salt flakes – light brown and assertively smoky flakes.Hawaiian black lava salt – jet-black mini crystals.Hibiscus salt – fine crystals blended with crushed pink hibiscus petals, giving a citrus flavour and a pink pigment that releases in contact with liquid.For the chilled broth300 g (101/2 oz) ripe vine tomatoes, quartered150 g (51/2 oz) plain yoghurt1 tablespoon tomato paste (concentrated purée)1 tablespoon lemon juicesea saltTo serve2 perfectly ripe avocados, at room temperature1/4 sweet yellow or orange capsicum (pepper), cut into small dice3 cm (11/4 inch) piece cucumber, seeds removed, cut in small dice4 teaspoons extra virgin olive oilfreshly ground black pepperfinishing salt (optional – see NOTE)optionsServe with crusty bread.special equipment Blender or food processor, sieve and pouring jug and shallow bowls for serving (optional, but best for presentation).this is an exceptionally pretty and quite fancy little dish, which is also deceptively simple. A mound of avocado chunks is the hero, framed by a salmon-pink moat of delicate chilled tomato-yoghurt broth studded with crisp sweet capsicum (pepper) and cucumber dice and shiny green beads of olive oil. If you really want to go to town, this is a perfect opportunity to use a finishing salt for the final flourish (see NOTE). Serve in shallow soup bowls so you have a flat canvas for composing the artwork. This is a perfect first course for a summer dinner party. And it’s all about the avocado, so make sure you get good ones that are at their prime eating moment, as always.Avocado gazpachoserves 4 | prep 25 mins + chilling | cook 0 mins feast dish | low calorie | gluten freeveggie fruits2381 Place the peas in a small saucepan and cover with water. Add a pinch of salt and bring to the boil, then simmer for 3 minutes, until tender. Quickly drain and return the peas to the pan. Place it over a low heat and stir in the cream cheese until completely melted and saucy. Add a few twists of black pepper and taste for seasoning. Cover and set aside.2 Heat the non-stick frying pan over a medium heat. Crack the eggs into a bowl and add the milk, salt, pepper and oregano. Mix with a fork until just combined. Add the butter or coconut oil to the hot pan and spread it around. Pour in the egg mixture and swirl it. Cook, loosening the edges from time to time and filling them again by swirling uncooked egg into them. Lift the omelette to inspect the underside, and when it is just golden, remove from the heat.3 To set the egg completely, heat the oven grill on high and flash the pan under it for a minute or two to set. Don’t forget to use an oven glove to grab out the hot pan!4 Mound the peas onto one half of the omelette and fold the other side over them. Cleave the omelette into two wedges with your cooking spatula and serve right away on warm plates. 150 g (51/2 oz) frozen peassea salt and freshly ground black pepper60 g (21/4 oz/1/4 cup) cream cheese3 large eggs2 tablespoons milklarge pinch of dried oregano1 teaspoon butter or coconut oiloptionsServe with buttered toast or potatoes, or a crisp green salad.special equipment Non-stick ovenproof frying pan, ideally 24 cm (9½ inches). all hail the mighty frozen pea – the most convenient of all SuperVeg! When there are no other greens in the house, peas come to the rescue. Here’s one of the quickest dishes ever for breakfast, lunch or dinner, and one you might be likely to have all the ingredients for without planning. Omelettes, like all ways with eggs, are subject to personal preference. This one is made American-style – quite thick and capable of transporting a heavy cargo of cream-cheesy peas that gush out on the plate. If a thin, wispy omelette à la française is more your style, make it your way, but wait to add the peas until it’s on the plate or it might rip in transit.Creamed pea omeletteserves 2 | prep 15 mins | cook 10 mins30 minutes or less | good source of protein | gluten freeveggie fruits2381 Place the peas in a small saucepan and cover with water. Add a pinch of salt and bring to the boil, then simmer for 3 minutes, until tender. Quickly drain and return the peas to the pan. Place it over a low heat and stir in the cream cheese until completely melted and saucy. Add a few twists of black pepper and taste for seasoning. Cover and set aside.2 Heat the non-stick frying pan over a medium heat. Crack the eggs into a bowl and add the milk, salt, pepper and oregano. Mix with a fork until just combined. Add the butter or coconut oil to the hot pan and spread it around. Pour in the egg mixture and swirl it. Cook, loosening the edges from time to time and filling them again by swirling uncooked egg into them. Lift the omelette to inspect the underside, and when it is just golden, remove from the heat.3 To set the egg completely, heat the oven grill on high and flash the pan under it for a minute or two to set. Don’t forget to use an oven glove to grab out the hot pan!4 Mound the peas onto one half of the omelette and fold the other side over them. Cleave the omelette into two wedges with your cooking spatula and serve right away on warm plates. 150 g (51/2 oz) frozen peassea salt and freshly ground black pepper60 g (21/4 oz/1/4 cup) cream cheese3 large eggs2 tablespoons milklarge pinch of dried oregano1 teaspoon butter or coconut oiloptionsServe with buttered toast or potatoes, or a crisp green salad.special equipment Non-stick ovenproof frying pan, ideally 24 cm (9½ inches). all hail the mighty frozen pea – the most convenient of all SuperVeg! When there are no other greens in the house, peas come to the rescue. Here’s one of the quickest dishes ever for breakfast, lunch or dinner, and one you might be likely to have all the ingredients for without planning. Omelettes, like all ways with eggs, are subject to personal preference. This one is made American-style – quite thick and capable of transporting a heavy cargo of cream-cheesy peas that gush out on the plate. If a thin, wispy omelette à la française is more your style, make it your way, but wait to add the peas until it’s on the plate or it might rip in transit.Creamed pea omeletteserves 2 | prep 15 mins | cook 10 mins30 minutes or less | good source of protein | gluten freeWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >