Aubergine with yogurt and pesto. Great as a starter, side dish, or main if you’re cutting down on meat.
Nowadays, consuming local seasonal food has become a luxury. We all know seasonal fruits and veggies are the most delicious, especially if they’re fresh from local producers. But due to lack of time, we find it easier shopping at our nearest superstore, just because it’s more comfortable to find most of the stuff we need, clustered in one place. They are also inexpensive because it’s cheaper to grow veggies that are anything but natural and organic.
Quality though often lies in the organic food that we find at small producers. Whenever you speak to them you feel that they are passionate about their products. And that’s how you know you get quality for what you pay. Prices may be slightly higher than the ones we find in superstores, but I am hoping that will change soon and that more and more superstores will start to offer locally grown fruits and veggies.
On top of all that, shopping from small producers makes the experience more personal and I truly like that. You get to know the product and you get to know who and how he makes it.
So I guess this is the nowadays luxury when it comes to food. Cooking food that we give to our children or share with family, with natural organic ingredients.
So that’s what I did today when I brought home two fat aubergines straight from Borough Market. I wanted to cook them quickly but make them special somehow. And I actually succeeded. Oh, they were so good…. It was a crazy delicious dish that I cooked in no time. I loved it so much that I will make more of it these coming days. Instead of the aubergine, you can use any veggie that can be sizzled on a hot cast iron pan (like zucchini).
Aubergine with yoghurt and pesto
- 2 aubergines
- 150 g greek yoghurt
- 4 tbs of pesto sauce
- 4 tbs of olive oil
- half of pomegranate
- Slice the aubergines thickly (about 1cm thick)
- Pour olive oil on them, sprinkle sea salt and stir them well.
- Roast the aubergine slices in a pan for about 4 minutes on each side, until golden.
- Place them nicely on a plate and then put yoghurt on them.
- Add a few tbs of pesto.
- Sprinkle the pomegranate seeds, to get a delicate taste and a crispy texture
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