Jamie Oliver makes this really lovely vegetable spread that is perfect for summer because it requires a bbq. The only place to bbq in my apartment is on the roof of the second story but sometimes you just have to commit to your meal.
SMOKY VEG BRUSCHETTA WITH CHILLI
1 eggplant, halved length-wise
3-4 zucchini, halved length-wise
extra virgin olive oil
zest and juice of two lemons (buy organic because you are using the skin and pesticides really cling to the skin of fruit)
1 small bunch fresh flat leaf parsley, leaves only, chopped
1 fresh red chilli
2 cloves garlic, peel and finely chop one, halve the other
1 loaf ciabatta (or a baguette), sliced at an angle
1 small bunch fresh mint, leaves only, chopped
fresh ground black pepper (I used a chipotle pepper mix)
Place your eggplant and zucchinis flat-side down on the bbq and cook until golden.
Wrap the eggplant and zucchinis separately in tinfoil and drizzle with olive oil, half the lemon juice, all of the lemon zest, and a good sprinkling of parsley. Place the tinfoil parcels on the cooler coals and using tongs, cover them completely with hot coals. Cook for approximately 20 minutes (result should be soft and slightly blackened veg).
If you do not have access to a bbq, you can brown the eggplant and zucchinis on a hot, dry grill (or cast iron) and then cook the parcels in an oven preheated to 400 F for 20 minutes until soft.
Meanwhile, prick the chilli all over with the tip of your knife (this is to prevent explosion later). Blacken it on all sides over the bbq (or directly over a gas flame) then wrap in saran wrap until cool. Peel, de-seed, and chop.
Unwrap your tinfoil parcels and place the veg on a cutting board, remove the stalk and skin from the eggplant, as well as the top and tail of the zucchinis. Chop and put in a bowl. Dress with a splash of olive oil, and the remaining lemon juice. Add the peeled and chopped garlic to the bowl, along with most of the chilli and mint. Toss and season with salt and pepper.
Lightly toast the bread slices, then rub with the cut sides of the remaining garlic clove. Drizzle with olive oil. Spoon over some of your lovely, smoky veg and sprinkle with chilli and mint.
Photo and original recipe from jamieoliver.com.