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Meals from the Med

Meals from the Med

Issue 4 Mar / Apr 2004

Tantalise your taste buds this spring with light meals from the Mediterranean.


Mediterranean Vegetable Mix

Serves 4

A mix of grilled and roasted aubergine, zucchini, mixed peppers, asparagus, cherry tomatoes, spring onion and garlic, topped with black olive oil and Neapolitan sauce.


1 small aubergine

1 zucchini

1 red pepper

1 yellow pepper

Rosemary (preferably fresh)

Thyme (preferably fresh)

Olive oil

2 baby asparagus sprigs

5 cherry tomatoes

3 spring onions

1 clove of garlic

1 onion

1 bunch of basil

1 can of Italian plum tomatoes

1/2 cup of black olives, crushed

Salt and pepper


1. Cut the aubergine and zucchini into approximately 1cm thick slices.

2. Stand each pepper vertically and cut into four slices, removing insides.

3. Put these cut vegetables into a container with rosemary, thyme, salt and pepper to taste and enough olive oil to lightly coat all the vegetables. Mix these ingredients and cover with cling film. Leave on the side to marinate. (to create the Neapolitan sauce)

4. Roughly dice the onion, clove of garlic, the basil leaves and add all to a saucepan with a little teaspoon of olive oil

5. Add the plum tomatoes to the saucepan and blend the contents

6. Turn up the heat and allow to boil, then simmer for 15 minutes.

7. Finally add salt and pepper to taste.

8. Take the marinated aubergines and place on an ovenproof tray and under a hot grill for 2 minutes, then add the peppers and grill for 2 minutes more. Add the zucchini slices and grill for another 3 minutes or until all vegetables are lightly brown. Turn all the vegetables over to brown the other sides too.

9. Add a little olive oil to a large frying pan, add the asparagus, spring onions and cherry tomatoes, with salt and pepper to taste. Stir the contents under medium heat until the contents turn a little brown, then add the grilled vegetables.

10. Turn the cooked vegetables carefully into 2 plates, pour on the Neapolitan sauce and garnish lightly with the crushed black olives


Aubergine Bake

Serves 2

Aubergine stuffed with mushroom, shallots and tomatoes, topped vegetarian parmesan cheese, lightly grilled and served on a bed of salad.



1 large aubergine

1 cup of mushrooms

4 banana shallots

2 Italian plum tomatoes

3 tbspn vegetarian parmesan (or grated cheddar cheese)

Olive oil

1 cereal bowl of mixed salad

1 tbspn of chopped Italian flat parsley

Salt and pepper


1. Take the aubergine, cut the stalk, then cut the aubergine symmetrically down the middle and score the insides carefully without cutting the outside skin

2. Place the halves on a lightly greased baking tray covered with foil in an oven and allow to cook at full heat for 20 minutes

3. Dice the shallots, slice the mushrooms and the plum tomatoes and add all to a frying pan with a little olive oil and stir, leaving to cook on a low heat

4. Carefully take out the cooked soft aubergines scooping out the insides and adding to the frying pan, leaving the skins on the tray

5. Stir the contents of the frying pan adding 1 tbspn of parmesan and salt and pepper to taste. Cook for a further 5 minutes.

6. After the contents have cooked, scoop the contents into the empty aubergine skins and sprinkle the remaining parmesan equally onto each of the aubergines.

7. Place the tray under a grill or back in the oven until the parmesan has turned a golden brown

8. Take the salad and lay thinly on both plates, place the aubergines onto the salad beds and garnish them with the chopped parsley and a few drops of olive oil


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