Give animal proteins a miss and try this tasty aubergine and courgette supper instead, writes DOMINI KEMP
SOMETIMES I BECOME obsessed with a particular midweek supper dish and it becomes a fixation, the ingredients slowly crow-barring their way into the shopping trolley, followed by washing, chopping and cooking and then too much analysis about whether or not it will make it into the greatest hits of midweek suppers.
This aubergine and courgette gratin is one I’ve made every week since first trying it out, simply because it’s vegetarian, quick, cheap, and easy. And everyone eats it, including the teen and the toddler.
The appeal of eating more vegetarian dishes is partly to do with the world’s burgeoning appetite for meat and growing nervousness that there won’t be enough if we all keep on gorging ourselves on animal protein.
In the past 50 years, global consumption has risen from 70 million tonnes to approximately 270 million tonnes as countries with populous middle classes have satisfied their desire for meat. But it would be disingenuous to say that these new classes in developing worlds are to blame for this spike in consumption, as it is still westerners who consume the most.
By making most of our dinners vegetarian, I try to save meat-eating for “treat” times, such as when we’re eating in a restaurant, or having the excuse of someone coming over for diner as a chance to make something that does not look like it was inspired by the compost bin. In this way, I hope to be more like Indians – who eat, on average, only 3.3kg of meat per person, per year. A lot better than the carnivorous Luxembourgers, who eat a staggering 136.5kg of meat, per person, each year. And before we get too smug, we here in Ireland eat a whopping 94.5kg per person, per year. But then again, this data was taken during the Celtic Tiger years, so the financial crisis has probably dampened down our constant craving for protein.
For dessert, these coconut, lemon and berry slices are a cinch to make and satisfied everyone who loves that Bounty Bar feeling you get from sticky, sweet coconut. I’m not a fan of it usually, but these bars have enough acidity between the lemon curd and mixed berries that I found them very more-ish. They also froze really well, but in fairness, it’s unlikely that they’ll last long enough to make it into the freezer. I made them with store-bought lemon curd that was perfect for this recipe.
Aubergine, courgette and basil gratinServes 4-6
2-3 aubergines
4 courgettes
Olive oil
2 red onions, peeled and sliced
Few sprigs thyme
4 cloves garlic, peeled and crushed
4 large tomatoes, roughly chopped, or 1-2 tins of tomatoes
3 tbsp red wine vinegar
Fresh basil leaves
100g Parmesan, grated
Few dots crème fraiche (optional)
Salt and pepper
Preheat the oven to 180 degrees/gas 4. Cut the aubergine into small cubes. Sauté them in a large saucepan with the olive oil and plenty of salt and pepper. You’ll probably have to add more olive oil than you like, but if you’re trying to be good, then add a splash of water instead to help keep it cooking.
Meanwhile, slice the courgette with a potato peeler (or slice it as thin as you can) and then toss it with olive oil, salt and pepper. Set aside.
Add the onion and thyme to the aubergine. Keep cooking this out and then add the garlic and try to get some colour on the aubergines before adding the tomatoes and vinegar. Keep the heat up and cook out and reduce slightly.
Taste and adjust the seasoning. Add half the grated cheese and pour everything into a gratin dish. Top with the thin slices of courgette and sprinkle the Parmesan on top. Bake for about 45 minutes. If you want to make it a bit more lavish, you can dot some crème fraiche on top, along with the cheese, but it’s not necessary. Scatter the torn basil leaves over the top. Let it settle for a few minutes before digging in.
Coconut, lemon and berry slices
You will need a tin, approximately 20cm x 30cm, lined with parchment paper. This makes approximately 15 bars/squares. I used frozen mixed berries, so use whatever you fancy, but I imagine blueberries and raspberries are best.
300g soft butter
425g caster sugar
Zest and juice of 2 lemons
6 eggs, beaten
250g self raising flour
300g mixed berries
200g desiccated coconut
1 jar of lemon curd (200g)
Preheat an oven to 180 degrees/gas 4. You have three layers to make. Firstly beat 250 grams of butter and 250 grams of sugar until pale and fluffy. Add the lemon juice and zest. Add three-quarters of the beaten eggs and whisk till well mixed. It will curdle. Fold in the flour and half the fruit and spoon this batter into the prepared tin. Sprinkle with the other half of the fruit and bake for 20 minutes.
Meanwhile, melt the last 50 grams of butter and add the remaining 175 grams of sugar and the last bit of beaten egg and coconut. Mix well.
Remove the cake from the oven and drizzle the lemon curd on top. The heat from the cake will make it easier to spread. It will be a bit haphazard, but don’t panic. Just get it spread out as evenly as you can. Top with the coconut mixture and spread this out evenly.
Bake for a final 25 minutes or until a skewer comes out clean. Allow it to cool, then slice and serve or else freeze.
Domini recommends:First Editions is a gorgeous little bookshop, tucked away on Dublin 4's Pembroke Lane, which used to be home to a Sheridans cheese shop. While I lament the fact that delicious food is no longer available from this little mews, at least it has been replaced with another gem of a store
