I’ve had several failed attempts at conquering aubergine. How do you cook it so it’s not bland and boring?
Aubergine is a fantastic ingredient with many uses. Its spongy texture means that it can soak up flavours well, so be sure to make the most of this by marinating the aubergine before cooking. To bring out the natural, smoky aubergine flavour, there are two things which help the most; salt and heat. To make a delicious baba ganoush, for example, roast whole aubergines in a hot oven to bring out the full flavour. To BBQ or chargrill, sprinkle aubergine slices with salt before cooking to draw out any bitterness and excess moisture.
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About PlantBased
First of all, a Happy New Year to you all and welcome to our bumper January/February issue.
I’ve got to confess, at the start of a new year, I often get caught up in the need to change things about my life. Usually, most of these resolutions don’t stick. However, I think I’m learning that the most vital part about trying to improve aspects of your life is to make those goals achievable and sustainable.
Working in an office can allow you to get incredibly lazy (who would have thought it!) so as a result I’m hoping to use the start of a new year to increase the amount of exercise I do. Our lunchtime walks in the beautiful woodland surrounding PBHQ have become some of the only exercise I get and increasing my fitness levels over the coming year is something I want to give more time to.
We’re kick-starting January with a magazine full of healthy recipes, that I hope you’ll love, to help with those of you looking to get over the Christmas indulgence and we’ve got some tips for sticking to a cleaner eating regime from Kristen Hong.
When you are looking for a night to treat yourself, though, our resident chef Katy has produced an amazing Chinese Banquet spread that is well worth making at home if you’re looking for a night in front of the TV with some comfort food.
Another of my recipe highlights this issue is the Pink Grapefruit and Basil sorbet — an intriguing combination that is so refreshing and the basil adds a subtle kick that I didn’t know I needed.
We were also really excited to have superstar London chef Chantelle Nicholson in the PlantBased Kitchen, bringing her menu of colourful and classy food to the kitchen. Chef Patron at London’s Tredwells, Chantelle’s food is visually stunning and delicious to eat.
We’d love to see all of your re-creations of our recipes, so send your photos to blake@primeimpact.co.uk or tag us on social media: @plantbasedmag.
Wishing you all a prosperous start to 2018, spring will be here before we know it!