OK so they aren’t going to win any country show prizes, but the fact we have managed to grow aubergines in the UK is prize enough for me. As this is the first year we have tried growing these I think it is thanks in part, or maybe in full, to the blistering Mediterranean heatwave which has blessed the garden with buckets of sunshine whilst I added the buckets of water.

Hopefully this year won’t be a one-off for growing aubergines, and not just because I want that amazing weather back, but because they are delicious! With their slightly tougher skin and much more prominent seeds than the shop bought variety, my home grown ones are sweeter and taste a like more ‘real’.

All to do now is figure out what to make with them. Curry maybe? An obvious choice for me as a curry lover but I really wanted to let the aubergines wonderful flavour shine through and not stifle them with too many spices.

After a bit of head scratching we decided on a lasagne, giving the aubergines a chance to shine and giving us a good, hearty meal.

And what a meal it was! Rich aubergine and tomato sauce with even richer ricotta and parmesan layers topped with mozzarella and even more parmesan, we served it with a simple salad along with garlic bread to mop up the remaining sauce. It was a feast…A feast from the garden.

I can’t tell you how no matter how often I eat something I have home grown it gives me such a warm glow and sense of achievement. It make all that hard work through the summer worthwhile.

What have you grown this year? Remember to tell what you made with your garden produce in the comments below.

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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You could go really basic and use just cabbage and onion, but I feel carrot is essential adding colour, texture and of course taste. The other ingredients are adjustable to taste, not a mustard fan? Simply tone it down a bit.

Once you have made it a couple of times you will have it perfectly how you like it, a side with real crunch and depth of flavour, unlike those shop bought tubs…

Coleslaw

Serves 2

Ingredients

• ¼ x Red of white Cabbage
• 1 x Small Red or White Onion
• ½ x Medium size Carrot
• 2 x Generous Tablespoons you favourite Mayonnaise
• 1 x Teaspoon Dijon Mustard (or any mild mustard)
• 1 x Capful of Cider or Wine Vinegar
• 1 x Generous pinch of salt
• 2 x Twists of Black Pepper (or a pinch of White Pepper)

Method

Trim your cabbage removing the stalk, we want leaf. Now slice as thinly as you can into pieces about 2-3 inches (5-7CM) long. Thinly slice your onion to the same thickness.

Grate your carrot lengthways so you get nice long strings. You don’t want to grate it on the short end and get little nibbly bits!

Place in a bowl and add your other ingredients and mix thoroughly making sure everything is combined well.

Now let is rest for at the very least 2 hours, overnight would be better. When you remember just give it a quick stir around while it’s resting.

You will notice after time the cabbage and onion will soften and the ‘slaw will become more ‘liquid’.

Give it a taste and adjust seasoning as required.

So what do you think? Delicious right!

Remember to tell me how you enjoyed this ‘slaw and whether you added your own twist to it in the comments below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post How to make Coleslaw appeared first on Food on the Blog. Post by The Food Curator