Remember the recipe of herbed roasted red peppers I posted about some time ago? I am still not prepared to let the summer go (and temperatures hovering around 23C/73F during the day make it easy to pretend that summer is still going strong - never mind that I hve to sweep fallen leaves every morning and that we light the fireplace every evening...
So for an evening with friends I prepared those peppers again and paired them with "caviar d'aubergine" - roasted eggplant mixed together with some very fresh goat cheese, a clove or two of minced garlic, pepper, salt and a squirt of lemon juice. And decorated like the gnarled trunk of an old olive tree and its cloud of silvery leaves. A little hommage to the celebrated Provence olive trees that give us "the gold of Provence" - our wonderful olive oil.
this looks so good. i think i will make some roasted eggplant puree today! great idea!
ReplyDeleteLate summer on a plate! A couple of glasses of Provencal rose and a chunk of bread and I would be a very happy woman!
ReplyDeleteYummy roasted red pepper. I love the flavors! I agree...I want to hold on to summer for a longer time. :)
ReplyDeleteGorgeous flavor combinations Barbara, enjoy that balmy weather - it's stormy weather from this side!
ReplyDeletecaviar d'aubergine I'd forgotten about this tasty dish...as do these roasted peppers yum.
ReplyDelete