Summer seems to have commenced its annual
journey south. There’s a chill in the air, and the signs of autumn’s return are
beginning to emerge. At this point, you have the option of letting out a
melancholic sigh and going into hibernation OR inhaling a deep breathe of
autumn air and embracing the many merits of the succeeding season.
Benefits include:
- The revamp of seasonal colours that can inspire a fresh coat of paint or upholstery, a few new items for the closet or a change of hair colour to warmer richer tones (here’s a guide to the bestcolours for your skin tone)
- The cooler, darker days that call for wrapping-up in cosy layers and enjoying snuggles by the fire (or heater), watching a good movie or reading a book complemented with a cuppa tea of course!
- The seasonal produce that autumn offers: pears, pumpkin, cauliflower, quince, aubergine and elderberries to name just a few. (For fresh, seasonal produce head along to one of the many farmers markets in Northamptonshire such as the Northampton Market, Brackley Market and the Corby Market.)
To help you embrace the approaching cooler seasons, here is a delicious and nutritious autumn recipe from Petite Kitchen that will satisfy soul and stomach…
Caramelized Onion and Feta-stuffed Eggplant Involtini
(courtesy of Petite Kitchen)
Ingredients:
2 eggplants, sliced lengthways, around 1 cm thick
1 cup grated parmesan
1/4 cup olive oil
For
the tomato sauce:
1 can chopped tomatoes
1 bulb of garlic, smashed and chopped
roughly
a large handful of fresh basil, roughly
chopped
1/2 cup water
2 tbsp butter
salt
pepper
For
the filling:
250g good quality feta cheese, cut in to
cubes
a large handful of Italian parsley
1 brown onion, sliced
1 tbsp honey
2 tbsp butter
2 tbsp water
salt
pepper
Instructions:
Instructions:
- Preheat the oven to 180°C, and line two trays with baking paper.
- Using a pastry brush, paint each slice of eggplant with olive oil. Sprinkle with salt, and then bake in the oven for around 25-30 minutes or until soft and slightly golden. Check every 5 minutes or so towards the end as they can burn easily. When ready, remove from the oven and leave to cool.
- While the eggplant is baking, you can prepare the sauce. In a saucepan on medium heat, heat the butter until melted. Add the garlic and saute until fragrant. Add the tomatoes, basil, 1/2 cup of water, and a pinch of salt and pepper. Turn the heat to low and simmer for around 15-20 minutes or until reduced by half.
- While the tomato sauce is simmering, you can prepare the filling. In a large skillet on medium heat, heat the butter until melted. Add the onion and sauté until translucent. Add the 2 tbsp water and the honey then mix well. Turn down the heat to low and continue to cook until the onion caramelizes and turns a lovely golden colour. This will take around 15-20 minutes. Remove from the heat and leave to cool.
- Once the onions have cooled, place them in a large bowl with the feta, parsley, and a pinch of salt and pepper. Using a fork, mix well until combined.
- Spoon about 2 tbsp of filling in to the middle of each slice of eggplant. Roll each piece tightly, then transfer to a baking dish. Spoon the tomato sauce on top, then sprinkle with the parmesan.
- Bake in the oven for 30 minutes or until the parmesan has turned golden. Leave to sit for around 5 minutes before eating. Drizzle with extra virgin olive oil if desired.
Serves 2-3 as a main, or 3-4 as a side.
ENJOY!
