Tomatoes and Aubergine, on top of melty homemade Aubergine Pesto and Parmesan cheese, all wrapped up in a light and flaky crust. Simple and delicious! Advertisements
I think the picture says it all: a simple way to dress up your vegetables and bring out their natural flavour. I simply sliced the lemon into two halves and placed them face down into a hot grill pan with a little oil, just to help it not to stick to the pan. I left it on one side for about a 1-2 minutes, then removed them from the pan. I simply blanched the broccoli in a bowl of boiling water for 2 minutes (maximum) or until the tender stems turned a bright green. I then transferred the vegetables to an ‘ice bath’ of very cold water; This is to stop the cooking process and to help retain the bright green colour. I then tossed the greens into a skillet with a little olive oil. I then squeezed the grilled lemon over the greens. Roasting the lemon helps extract more of the juice and slightly caramelises the taste of the lemon. A great side dish for any occasion.
Pomegranate molasses (also called grenadine molasses) is a staple in the countries of the Middle East and the Eastern Mediterranean. I recently discovered this syrup whilst trying to replicate this roasted red onion side dish which often accompanies meals in Turkish Restaurants here in London. I was surprised at how sour and tangy the molasses was given the sweet dry taste of a pomegranate. I would only recommend buying a small bottle at first (which can be purchased from most Middle Eastern shops). Once you get use to its flavour, I think it will become a stable in your pantry. You can use it as a substitute to honey for glazing meat, poultry or roasted root vegetables like carrots. But traditionally it’s used as a dressing in salads or relishes. To achieve the sweet and sour taste here, I added fresh pomegranate juice to take the edge off the molasses.