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Asian eggplants, picked directly from the garden and cooked over a wood fire
My beautiful long eggplants are my pride and joy this summer in the garden (this is my second summer as an amateur gardener, an experience I'll tell you about in another article).
They're shiny, long and ripe. My kitchen equipment is finally installed in its new home (I'll tell you about it in my newsletter), so everything is ready for crazy wood-fired cooking experiments in the garden, but... it's been one storm after another since the start of summer and I can't get my saucepans out!
I finally managed to find a day when the window between two storms was long enough to get started, so I needed an ultra-fast recipe, ready in fifteen minutes maximum, so I could eat before the rain!
This recipe ticks all the boxes. It cooks very quickly, while remaining perfectly melt-in-the-mouth, crisp and fragrant. Just perfect.
I paired it with a little roast sausage and basmati rice, and sprinkled it with freshly picked basil. I added a few calendula petals for a touch of joy, and there you have it, Simone!
We had time to cook everything, prepare a pretty table and enjoy ourselves before... another storm forced us to take refuge in the garden shed. There are worse shelters for coffee, you'll tell me.
Recipe largely inspired by the lovely blog A lunch of sunshineEdda's website, which I often consult when I'm in the mood for recipes that sing of the South.
Ingredients
- 1 kilogram apples - 1 large apple per person
- 400 grams sugar
- 200 milliliters white wine
- 400 milliliters water
- 125 grams pitted black olives - Kalamata, Nyons, Taggiasche
Preparation
- Peel the apples, remove the cores, and cut into small cubes.
- Prepare a syrup with 250 grams of sugar and water. Melt the sugar in the water, add the diced apples and white wine when it comes to a boil. Cook over medium heat until tender.
- Meanwhile, finely chop the olives.
- Prepare the caramel: in a small saucepan, melt the remaining sugar (150 grams) with 1 tablespoon of water. Allow the mixture to caramelize until the caramel turns a nice amber color. Watch constantly and stir continuously to obtain a smooth caramel. Remove from heat as soon as it is ready.
- Add the blended olives to obtain a smooth sauce. If desired, blend again to obtain an even finer texture. Allow to cool.
- If necessary, drain the apples. Pour a dash of caramel onto a plate and add the apples alongside. There you go! It's ready to eat.
Nutritional values
