Tomato Stuffed Aubergine

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 1 Large Aubergine
– 5 Plum Tomatoes
– 100g Wholegrain Rice and Lentils (pre-cooked)
– 1 Onion
– Salt and Pepper
– 3tbsp Olive Oil
– Handful of Breadcrumbs
– 50g Cheddar Cheese or Parmesan
– Harissa (optional)

Method:
1. Pre-heat oven to 200°C
2. Slice Aubergine in half, length ways
3. Use a knife to carve small square shapes, without removing any aubergine
4. Add a fine layer of olive oil to a baking tray, then add 2tbsp olive oil over the aubergine (and harissa if using)
5. Cook in the oven for 30mins
6. In the meantime, peal and chop the onion then add to a pan with the remaining olive oil for 5mins
7. Add plum tomatoes to the pan, along with cooked rice and lentils – leave for 5mins
8. Remove aubergine and try to remove insides, whilst keeping the skin and outer layer in tact
9. Add the aubergine insides to the onion/tomato mix and stir for 3mins
10. Add the mix back into the aubergine, topping with breadcrumbs and cheese
11. Cook for a further 15 mins

 

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Courgette, Aubergine and Tomato Pasta

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 400g Aubergine
– 200g Courgett
– 400g Tin of Chopped Tomatoes
– Olive Oil
– Mixed Herbs
– Salt and Pepper
– 220g Wholewheat Pasta

Method:
1. Slice aubergine into half cm slices, discarding the head
2. Slice Courgette into small chunks
3. In a dish, mix 2-3tbsp olive oil with herbs, before coating aubergine and courgette before leaving to marinate for 30mins
4. Add 1/2 tbsp olive oil to another pan, and roast the aubergine for 3-5 mins on either side
5. Cook pasta as instructed
6. Add courgette and aubergine to a pan on a medium heat for 5 mins, until the courgette softens
7. Add chopped tomatoes and seasoning and continue to cook for a further 5 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Vegan Lentil Bolognese

This bolognese is so quick and easy, it totally lends itself to weekday cooking (and by increasing the ingredients, will do you well for lunch time leftovers). The great thing about this vegan number, is the lentils which bulk the meal out, meaning it’s just as filling as a meat bolognese. Feel free to add any of your favourite extra veg!

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
–  1 Large Onion, finely chopped
– 100g Mushrooms, sliced
– 1 Aubergine, chopped
– 2 Carrots, peeled and chopped
– 600g Lentils, rinsed and drained
– 400g Chopped Tomatoes
– 3 Garlic Cloves, minced
– 200ml Veg Stock
– 2tbsp Vegan Butter
– 2tsp Paprika
– 1tsp Sage
– 1tsp Thyme
– 1tsp Oregano
– 1bsp Sugar
– Spaghetti to serve

Method
1. Heat a pan to a medium heat, and add the onion and butter until translucent
2. Add the remaining veg, chopped tomatoes, veg stock, herbs and spices and continue to cook on a medium heat for 10 mins
3. Add the sugar and lentils, simmering for a further 5 minutes
4. Cook pasta in a separate pan, as per instructions, whilst sauce reduces
5. Serve the bolognese with pasta and vegan cheese (optional)

Harissa Baked Aubergine, Cauliflower Rice and Sauteed Garlic & Lemon Swiss Chard

This Vegetarian feast is just as easily turned into a Vegan friendly meal, by omitting the feta or Greek Yoghurt. Inspired by Moroccan cuisine, this blend of favours gets everything right for a light yet filling Summer dinner. Zingy Lemon, Aubergines with a kick, and cauliflower rice so tasty, we guarantee you’ll be asking for more.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 2-4
Difficulty: 3/5
Season: Summer

Ingredients
– 2 Aubergines
– 1 Cauliflower
– 250g Swiss Chard (stalks and leaves)
– 1 Onion
– Handful chopped Coriander
– 4 tbsp Harissa Paste
– 1 tbsp Honey
– 4 tbsp Lemon Juice
– 1 Garlic Clove
– 3 tbsp Greek Yoghurt OR Crumbled Feta for serving (optional)
– Coconut Oil

Method
1. Pre heat oven to 180 degrees
2. Start by preparing your Harissa Glaze by mixing the harissa paste, honey and 1tbsp lemon juice. Mix well and set to one side
3. Grate cauliflower heads so that they are rice sized
4. Cut aubergines in half and score diagonally, making sure you don’t cut through to the skin
5. Spread half of the Harissa Glaze over the aubergines, then put them in the oven for 10 minutes
6. Next, start  on the Swiss Chard. You want to separate the stalks from the leaves, making sure the stalks are finely chopped. Set the leaves to one side, then chop the onion finely.
7. Remove the aubergines, spooning the remaining Harissa Glaze over them then return to the oven for a further 15 minutes
8. Heat half of the coconut oil in a pan on a medium heat, then add the chopped onions and chard stalks for 5 minutes. Next add the cauliflower rice and 1 tbsp lemon. Fry for a further 10 minutes, stirring occasionally
9. Meanwhile, add the remaining oil to another pan, adding the garlic, Swiss Chard leaves and remaining lemon. Sautee for 5 minutes
10. Serve everything up, with optional Greek Yoghurt or crumbled feta

Aubergine Appreciation Society

The Aubergine, also known as an ‘eggplant’ over the pond, is surely one of the most versatile vegetables and a keen favourite amongst our vegetarian and vegan friends! It’ll soak up almost any flavour its paired with, whilst maintaining its creamy texture. Baked, BBQ’d, Grilled, Fried, Stuffed, Roasted, Marinated – it’s all great!

We’ve sifted through countless aubergine recipes; from curries and ratatouille’s to salads and noodle dishes, there really is an abundance of aubergine possibilities. However, the optimistic sun worshippers in us are holding out for BBQ weather, so have opted for a BBQ favourite – veggie skewers. Fear not, if you don’t have a BBQ (like a large percentage of Tower Hamlets residents), grilling is a great alternative.

Halloumi, Tomato and Aubergine Skewers
Ingredients

– Garlic clove, crushed
– 1/2 bunch parsley, chopped
– 1 lemon, juiced
– Olive oil
– Tomatoes, chopped
– 100g halloumi, cubed
– Aubergine from box, cubed
– Crusty Bread to serve
– Rocket, to dress

Method
1. Prepare the marinade by mixing the garlic, parsley, lemon juice and olive oil
2. Pour all but 2tbsp of the marinade into a bowl with the chopped veg before threading onto skewers
3. Place onto BBQ / under grill / on a char-grill until the halloumi has turned golden, and the tomatoes are ready to burst
4. Serve with toasted bread and drizzle with the remaining marinade

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

Guarantee a ‘baking’ hot Bank Holiday

Whilst the Bank Holiday Monday is looking like it may be a wash out, we’ve got a great recipe that will ensure you’ll still baking!

Baked Courgette Fries are super easy to make and are the perfect healthy snack. This recipe also works for the aubergine in the large boxes.
To make your fries and a gorgeous tomato salsa for dipping, you’ll need the following:

– Courgettes from your box
– Half a cup of Breadcrumbs
– Quarter of a cup of Parmesan
– 1 egg
– Tomatoes from your box
– Half of the Onions from your box
– 1 clove of garlic, crushed
– 1 tsp chili flakes
– 1 tsp parsley, chopped
– Seasoning

Preheat the over to 200degrees. Stir the bread crumbs and cheese in a bowl before whisking the egg in a separate bowl. Cut your courgette into thin slices before dipping first into the egg, then the breadcrumb mixture. Place all fries on a baking tray an pop into the oven for 15 minutes.
Whilst you’re courgette fries are in the oven baking, begin working on your tomato salsa.
Chop your tomatoes finely, and the onion even finer. Mix in a bowl with the garlic, parsley, chili flakes and seasoning. Using a pestle (or fork), crush the mix – the tomato juice should make sure your salsa is ready for dipping!

For ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

We’re still after images of you’re creations so don’t forget that for the rest of August, we’ll be offering a complimentary surprise vegetable in your next box if you send us your ‘before and after’ shots. 

What’s in the box?
* Charlotte Potatoes, Perry Court
* Courgette, Perry Court
* Green Onions, Perry Court
* Kale, Perry Court
* Tomatoes, Perry Court
Aubergine, Perry Court
Beetroot, Perry Court
Peppers, Perry Court
Fruit Supplement 
* Oranges, Spain
Kiwis, Chile
No-Potato Substitute 
TBC
Small Box 
Items marked with (*) above 

Please note that this may be subject to slight change depending on availability.

Why call an aubergine an eggplant?!?

The vegetable which is native to the Indian subcontinent and first appeared in England in the late 1500s, however the word “aubergine” is actually borrowed from the French. (The Germans adopted it too; the Brits aren’t the only ones with no imagination.) The U.S. term “eggplant” dates from the middle of the 18th century and is named after the white and yellow versions of the vegetable, which as whoever coined the word noted, resemble goose eggs.

We won’t be getting those alternative-coloured versions but in any case they make a pair in heaven with chickpeas. So why not try making a classic Moroccan aubergine and chickpea stew or for a twist add some tamarind also, or a Middle Eastern casserole. Or a curry would be perfect either with coconut milk (here with curry leaves and garam masala, or use Thai red curry paste for a different base), with a yoghurt base instead or a with a tomato base. Perfect for the current chilly conditions in err…June…

One of our favourite tried and tested recipes is baked stuffed aubergine, stuffed with quinoa and topped with za’atar. Use tiny dollops of cream cheese instead if you don’t have/like feta. And definitely check out Guardian’s Top 10 aubergine recipes with more curry, pasta pie, soup, risotto, moussaka and tagine suggestions.

And for local events definitely check out the Tower Hamlets Cemetery Park summer fair this Saturday between 12pm and 5pm.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* White Onions, Egypt
* Carrots, Italy
* Lettuce, Kent
Aubergine, Spain
Cherry Tomatoes, Spain
Courgette, Spain
Sorrel, Perry Court

No-Potato Substitute
TBC, UK

Fruit Supplement
Gala Apples, Kent (standard only)
Valencia Oranges, Spain (standard only)
Grapefruit, Spain (small only)

Small Box
Items starred (*) above
+ Spinach, Lincs