Farmers' markets may also sell the flowers, and you can use squash or pumpkin flowers if you come across those instead while you're looking. A simple batter can be made by mixing together equal quantities of flour and cornflour along with some finely grated Parmesan and baking powder and mix to a smooth batter with water and seasoning, or you can cheat and use a tempura batter mix which always comes out well. The flowers are then dipped in the batter and fried until crisp.Just to add to the flavour I've drizzled the cooked squashes and courgettes with toasted pumpkin-seed oil which you can buy from good supermarkets or delis. Cook the aubergines for 30-40 minutes, covering them with foil if they begin to colour too much Serve hot or cold.. There are some interesting summer squashes around now, including acorn squash, onion squash and butternut, the old faithful which these days seems to be readily available for most of the year. Add the chopped aubergine and tomato, season, cover with a lid and continue cooking for 8-10 minutes, stirring every so often until the aubergine is tender and starting to fall apart. Stir in the anchovies and mix well, then spoon into the aubergine halves.
Meanwhile, in a food processor, mix the breadcrumbs, Parmesan, parsley and butter to a fine crumb, or until well mixed, then spoon evenly over the aubergines, and preheat the oven to 200°C/gas mark 6. 4 large aubergines, halved and the flesh scooped, or cut out and chopped 1 large onion, peeled and finely chopped 4 cloves of garlic, peeled and crushed 2tsp chopped thyme or oregano 3tbsp olive oil 6 tomatoes, skinned, seeded and roughly chopped 8-10 good quality anchovy fillets, either from a jar or a can, chopped Salt and freshly ground black pepper 40g fresh white breadcrumbs 1tbsp freshly grated parmesan 1tbsp chopped parsley 30g melted butter Gently cook the onion, garlic and thyme in the olive oil for 3-4 minutes until soft. The filling can be varied - you could even incorporate pieces of chopped bacon or minced lamb if you're an anchovy-hater. Add the aubergines and vegetable stock and bring to the boil, then season and simmer gently for 20 minutes. Remove from the heat and blend until smooth in a liquidiser and re-season if necessary Meanwhile mix the yoghurt with the mint. Serve the soup with the yoghurt spooned into it or served on the side, and with the toasted cumin seeds scattered on top Eat with flat bread or pitta.. Stuffed aubergines may sound a little bit dull, but after they've been cooked almost to a pulp and have taken on the taste of the anchovies in the process, they make an exceptional antipasti.
My favourite spice, cumin, comes into its own here, adding a nutty, savoury tint to the blended aubergine. You can serve this chilled, at room temperature or hot, depending on how you're feeling. I prefer it at room temperature as the flavours come through most clearly then. 1 onion, peeled and roughly chopped 2 cloves of garlic, peeled and crushed 2tsp ground cumin 2tbsp olive oil 4 medium-sized aubergines, peeled and chopped 11/2 litres vegetable stock Salt and freshly ground black pepper to serve 4tbsp thick greek yoghurt 1tbsp chopped mint leaves 1tsp cumin seeds, lightly toasted Gently cook the onion, garlic and cumin in the olive oil in a thick-bottomed pan for 3-4 minutes until soft, stirring every so often. Arrange two quarters (or a whole small one) on each slice of aubergine. Spoon the dressing around and sprinkle with a little sea salt..
