15 mins served 6
With the garden teaming with zucchini and egg plant at this time of year I am always looking for new and delicious ways to prepare them.
Eggplant is one of my favourite vegetables its versatility never stops to amaze me, unfortunately this attractive glossy fruit is often not presented at its best. This recipe may look a little rustic but paired with some crusty bread and salad it is a fantastic addition to our summer diet.
Place whole zucchini and eggplant onto a baking tray bake and into a hot oven until the skin blisters. Remove from oven and allow to cool. Once cooled scoop out the flesh, set aside in a colander and allow to any liquid to drain, this usually take about 15 minutes.
Once drained break up the zucchini and eggplant flesh, placing on an oven proof serving tray. Top with chilli, small dollops of labne and crumbled blue cheese, season with salt and pepper and place into a moderate oven for approximately 10 minutes to warm through.
Garnish with fresh sage leaves and pine nuts.
We recently invested in a new kitchen gadget – a small handheld smoker! If you like a smokey flavour, I have used it to smoke the cooked egg plant and zucchini to give the dish that nice smoky flavour.