“I think the reward for conformity is that everyone likes you except yourself” ~Rita Mae Brown
I’m not having a bad day or getting deep on you, I just love this quote, well quotes generally. It’s one of many I’ve been reading whilst I should be working. I do this a lot! But I need inspiration every now and then and this is just a reminder that it’s OK to make choices slightly outside of the box or against the grain. It’s all about keeping strength in the face of social conditioning because let’s face it at some point we’re all subject to societal expectations. Not that I’m making any radical choices right now (although that depends on your idea of radical!) but occasionally I do feel the pressure to do things a certain way and I need to reality check when this happens. I don’t want to be in a box anyway! I usually just search quotes on a certain subject and lose myself in a sea of inspiration. I guess I just love random, out of the blue musings, such a great way to distract my mind from a mundane task or worry that I’m headed down wrong choice lane, wherever that may be. At least making an aubergine bake is definitely not down that lane!
I don’t often cook Italian food but when I do I wonder why I don’t make the effort more! This really is gorgeous, especially with this mediterranean inspired kale salad. Lately, I’m just loving this massage your food malarkey, it gives the kale a much softer taste and texture as a result of the oil and lemon infusing their magic. I think I’ll be manipulating my kale a lot more! Of course any salad would work well with this, I’m just looking for more excuses to get more kale in to my meals and as I should be.
Kale is a complete powerhouse of nutrients and has got to be one of the healthiest veggies on the block. Check this out: 1 cup of this humble green veggie provides 1327% of our daily vitamin K needs, now that’s powerful stuff! Let’s just take this fact as an indicator of it’s superiority in the healthy foods arena as it also contains impressive levels of vitamins A, B6 and C, tryptophan, copper, iron, calcium and fibre. Of course there’s more, it’s jam packed full of anti-oxidant, anti-cancer and anti-inflammatory nutrients too, wow! Apologies for the science lesson but I’m just writing a quick note to myself: eat more kale!
So the bake, well I call it bake but I’m sure there’s a pretty Italian name for this. Anyhow, this recipe is really simple (just slice, griddle, assemble and bake!), unbelievably tasty and full of vitamins and phytonutrients. Apparently, aubergines contain nasunin, an important free radical scavenger that helps protect brain cell membranes, I know – scientific stuff and I’m not one to turn down a brain boost! This is a great alternative to lasagne, especially if you’re looking for a lighter option as it’s very low in carbs. However, I cannot eat this without bread, it’s just one of my rules.
Back to quotes, what’s your quote of the day?
Sun dried aubergine bake
2 aubergines, sliced lengthways 1/2 cm thickness
2 tablespoons olive oil
1/2 red onion, finely chopped
2 cloves garlic, minced
4 sun dried tomatoes, chopped roughly
1/2 teaspoon red chili
1/2 teaspoon oregano
1/2 teaspoon brown sugar
salt & pepper
1 can tomatoes & half can water
generous sprinkle parmesan (vegetarian), grated
Italian kale salad
2 handfuls fresh kale, stalks removed
1 tablespoon olive oil
1/2 lemon, juiced
1/4 teaspoon salt
2 fresh tomatoes
1/2 red onion, sliced finely
handful olives, chopped
1. Preheat the oven to 200 ºC. Brush the aubergine slices with olive oil, charring on both sides in a griddle pan over a low heat. This will need to be done in batches.
2. Meanwhile lightly fry the onion & garlic in a pan over a low heat for 5 minutes. Add the remaining ingredients (except cheese) and simmer for a further 10 minutes.
3. Spoon a little mixture into an oven proof dish. Arrange one layer of the aubergine & repeat with a thin layer of sauce. Repeat until all slices have been used. Bake for 25 minutes. Remove from the oven 5 minutes before the end to add the cheese.
Note: It’s important to griddle the aubergine prior to baking to soften them, plus a griddle effect looks nice too. I’ve never assembled this without pre-cooking them but I guess this would be fine as long as the total bake time is extended.
1. Place the kale & chopped onion in a bowl or on a chopping board. Combine the oil, lemon & salt in a small bowl. Massage the dressing into the leaves & onion mixture for 3 minutes.
2. Place on serving plate and dress with remaining ingredients.