2019-11-01 In The Moment

22 CalmMoment.com

INGREDIENTS

MAKES 4

2 large aubergines (zucchini)

olive oil

8 large tomatoes

1 small red onion

1 tsp garlic puree, or 1½

cloves of minced garlic

2 handfuls of fresh basil

leaves

salt and pepper, to taste

balsamic vinegar, to drizzle

1

Preheat your oven to 180°C. Wash the

aubergines and cut off the stalks. Cut

into thick slices, brush with olive oil, and

bake in the oven for around 20 minutes,

or until cooked through, turning halfway.

2

Deseed and chop the tomatoes,

putting them into a large bowl. Peel

and finely dice the onion and add to

the tomato. Add the garlic, basil leaves

(washed and torn), and drizzle with olive

oil. Mix well, and season to taste.

3

Spoon even quantities of your

tomato mixture onto the cooked

aubergine, season and drizzle with good-

quality balsamic vinegar.

Baked aubergine

bruschetta

This no-bread, gluten-free,

version of bruschetta is full

of warmth and f lavour

METHOD

1

In a frying pan, cover the walnuts with

the maple syrup and mix to ensure

even coverage. Now add the other

ingredients and mix well. If you have more

of a sweet tooth, feel free to increase the

sugar – the same with the cinnamon.

2

Transfer the pan to the hob and

caramelise the nuts for 2-3 minutes,

until golden brown. Allow to cool on

baking paper before transferring to

a bowl or jar.

Maple & cinnamon

roasted walnuts

Fragrant and moreish, these

make a welcome change from

the usual over-salted shop-

bought offerings

METHOD

INGREDIENTS

SERVES 2 -4

170g (6oz) walnuts

70ml (2.5fl oz) maple syrup

2 tsp sugar

2 tsp cinnamon

Calm Christmas