Although I did not quite start painting I decided I wanted to bring this mysterious aura of the aubergine into one photograph – to highlight its mysteriousness and allow the almost reclusive mood of the vegetable to translate onto the plate – anel
I always had a deep love for aubergines – something more than the usual obsession … when I see aubergines I want to design and create. I want to take out a canvas and start painting all its deep and alluring hues. The aubergine is just so mysterious and captivating, I don’t know if it is the beautiful shape with the green crown or that dark purple colour – or when you cut them they are full of these beautiful seeds and flesh – something dark, almost sinister yet enticing.
My mom used to sprinkle it with salt, then just roll it into some flour and fry then in a pan of oil. She then gave it a little sprinkle of Worcestershire sauce – and I was in heaven. Soft, delicious and packed with flavour.
So with this all said, I decided to keep this recipe simple using only tomatoes and some red peppers however, my creativity got the better of me after I took the pics. Although I did not quite start painting I decided I wanted to bring this mysterious aura of the aubergine into one photograph – to highlight its mysteriousness and allow the almost reclusive mood of the vegetable to translate onto the plate. Enjoy.
aubergine + tomato pasta
- 500g Aubergines – cut into 1 cm circles - leave the skin on
- 500g Rosa tomatoes
- One whole garlic bulb – cut in half (do not peel or break into smaller cloves)
- 1 Red pepper sliced thinly
- Parmesan cheese
- Olive oil
- Fresh parsley
- Fresh basil
- 500g Pasta – cooked as per packet instructions
- Preheat oven to 190 C°. Sprinkle the tomatoes, red pepper, garlic generously with olive oil and paint both sides of the aubergine with the olive oil. Place everything on a baking tray sprinkle generously with salt and pepper and bake for 40 minutes.
- In the mean time cook your pasta until al dente.
- When done squeeze some of the roasted tomatoes with your hands into a pulp over the pasta – mix into the pasta. It forms a tomato sauce for the pasta.
- Tear the aubergines and add the red peppers. Squeeze the garlic out of the shells and add to the dish.
- Season liberally with Maldon salt and some pepper and a good sprinkle with olive oil.
- Finish the dish off by adding parmesan shavings and freshly chopped parsley and some basil leaves.
A hangover is the wrath of grapes. ~Author Unknown
They say that a Bloody Mary cocktail can cure hangovers – I think we all need to know this before the silly season gets underway…. But does it work? Is it fact or mere fiction? I decided to try this one out myself – so just last week with a very hectic social schedule filling my outlook calendar I decided it was a good time to plan a good hangover and test this myth or truth. So I attended a social function where the wine was literally on tap… (I booked a driver to ensure that I made it home safely), went home and decided to finish off my little experiment by rounding the evening off with a few more whiskeys – just a couple of night caps you know. I felt fabulous that evening – did a few dances for the hubby and went to bed. The next morning not so fabulous … what on earth was I thinking? I am no scientist…on cue though Rick woke me up with a Bloody Mary in bed! Thankfully it was Saturday morning, but whichever way you look at it … facing a cocktail concoction that that time of the morning can scare even a full-time professional drinker! For some crazy reason, I had to finish what I started, so with eyes wide shut, I tilted the head and knocked-back the Bloody Mary thingy. I lay about curiously waiting for this healing elixir to do its curative work. An hour later, no change, I still felt 10 000 hammers in my head. This Bloody Mary was clearly nursing somewhere else – or had taken the day off. It was – and is in my opinion a myth. I do know that scientific experiments are verified by a series of tests, so to be fair I decided to take this test to the next level.
If the Bloody Mary did not do its work in a cocktail glass perhaps the sum of its ingredients would be a better tonic if they were deconstructed. I took a cherry tomato injected it with a few drops of green tobasco, then I took a short shot glass of vodka and placed it adjacent to a bowl of salt.
The regimen is then to dip the tabasco infused tomato into the vodka and then douse it in the salt and pop it in your mouth. I added a bean for some protein and then a celery stick for the more traditional version. It is just so fab.
Did this cure my hangover? I reckon that you will have to go through quite a few kilos of tomatoes before this deconstructed Bloody Mary will make some sort of dent on a decent hangover.
So my deconstructed Bloody Mary may not be the cure for hangovers but try it – it will definitely be the showstopper at your next summer soiree or cocktail party!
Roll on summer!
the deconstructed bloody mary
- Cherry tomatoes
- Maldon salt
- Green tobasco
- Butter beans or celery sticks cut into 2.5cm pieces (optional)
- Injection needle
- Tooth pics
- Inject a few drops of green tobasco into each tomato.
- String a tomato and a butter bean onto a toothpick. Repeat (depending on how many you want to ingest).
- Pour some vodka into a bowl and salt into a separate bowl.
- Now dip the tabasco infused tomato into the vodka and then douse it in the salt and pop it in your mouth.