Pitta breads stuffed with hazelnut and parsley marinated aubergene.



The last couple of days I have been thinking about marinades and how they are used traditionally with tofu (or meat products ewwwwww) to make it taste better and add flavour, and I got thinking I could use marinades on vegetables to jazz them up! As my diet is primarily vegetables, whole grains, beans and fruits these more often than not need some big flavours to make them come alive! So armed with armfuls of herbs, olive oil, chilli's, garlic, balsamic and anything else I could find in the cupboard, I set out to make me some marinades!!!! And this is what I came up with....

In a food processor add a large hand full of hazelnuts, a spring onion, a clove of garlic, a hand full of parsley, a generous glug of olive oil to loosen, salt and pepper.

Blitz until it forms a loose paste, add more oil if needed, along with salt and pepper to taste.

Spoon the paste over some thinly sliced aubergene and allow it to marinate for at least an hour in the fridge.

Then pop it in the oven at around 200c for 25 to 30 mins, turning once or twice. Make a nice green salad with tomatoes or any salad you like, warm up some pitas and plate up!
This would also be good as a filling for aubergene canaloni. Where you cook aubergene slices, spread on some of the paste, roll it up the slices into a roll an place in a baking dish and cover in a rich tomato sauce and then bake in the oven! Wonderful!