I’ve had a glut of new potatoes this week! I got tons in the veg bag, and we harvested the tatties in both community gardens I work in. And with all the sun and rain we’ve had here in sunny Glasgow everything’s been growing really well… which of course means the mint is out of control! The tattie side in this recipe is probably my favourite way to eat them at the moment and really showcases fresh produce in it’s glory. This week’s recipe I actually made twice, two ways, and only photographed one, but I’ll give you all the options and you can decide how you want to make it.
Roast Aubergine with Minty New Potatoes
Handful of new tatties
small handful of fresh mint
knob of butter
drizzle of EVOO
salt & pepper
juice of half a lemon
1 large clove garlic
2 handfuls leafy greens (I used turnip tops,
but spinach or kale or anything you want will
small handful pinenuts
8 cherry tomatoes on the vine
4 cloves garlic
– Preheat oven to 225°C.
– Prick aubergine with a fork, put in a roasting tin and salt. Put in oven for 30 mins.
– OPTION 2 – Also put tomatoes and garlic in oven. Put quinoa on to cook. (1:2 quinoa to water, simmer with a lid on until all the water is absorbed.)
– Put tatties on to boil in lightly salted water.
– Crush garlic and saute for 30 seconds. Add in greens and wilt.
– In a wee bowl whisk together tahini, EVOO, lemon juice and a pinch of salt.
– OPTION 1 – after 20 mins of aubergine being in oven, pop the cherry tomatoes in for the last 10.
– OPTION 2 – After 20 mins remove tomatoes and garlic from oven and push through a sieve with a wooden spoon. Pop the liquid on a high heat to reduce until it is a thick sauce.
– Drain tatties and toss them in a little dairy-free butter (Flora freedom is nice) or EVOO. Finely chop mint and toss that through too.
– Assemble! Option 1 peeps – take top of aubergine, cut in half and put on a plate. Put greens on top, and cherry toms on top of that. Drizzle with tahini dressing and scatter over pinenuts. Serve with tatties.
– Option 2 peeps – arrange greens on a plate. Take top off aubergine, slice in half and put on top. Top aubergine with quinoa, pour over tomato sauce and drizzle with tahini. Scatter over pinenuts and serve with tatties.
Unfortunately, I had to buy garlic from the shop because this week is the first for garlic in the veg bag. But when you buy it in the shop it comes in a wee net bag, and it seems very wasteful – especially when there’s just one bulb – so in my efforts to re-use I made a cute wee bird feeder. So far no birds have been eating from it… or squirrels for that matter… but I’m sure that’s more to do with the year rather than the quality of the feeder. And it’s super easy. You sew up the side you ripped open (I’m assuming here) except for the last inch. Fill with bird seed. Sew up the last wee bit, and make a few big loops at the top, et voila! One DIY bird feeder. One less thing for the bin (immediately, anyway).
I chose Chaturanga Dandasana as my pose this week because, and I know it’s not a popular opinion, but I looooove it. Always have, always will, I think it’s super important to learn and learn right, and it helps with core and upper body strength. Plus it just looks so neat and tidy when done properly.
- Come into a high plank. Let’s assume it’s spot on alignment-wise.
- Relax the shoulders away from the ears and press back through your heels.
- Shift your weight forward, pressing the floor away with your toes.
- Lower down until your face is a few inches from the ground and your elbows are at a right angle.
- Hold for 1 breath to start, but work up to 8.
- Congratulate yourself with an wee child’s pose. Or just lying face down on the mat. Whatever seems like a better option right now.
Once you’ve got it down you’ll sail smoothly through your vinyasas and be the envy of everyone with your effortless ability to hold yourself parallel to the floor as you hover above it. Well done you.
Namaste 🙂 x