Tapenade

INGREDIENTS

Black Pitted/Sliced Olives - 1 cup  Extra Virgin Olive Oil - ½ cup Capers - 2 T Garlic, crushed - 2T Fresh Basil or Parsley, chopped -1 T Freshly Squeezed Lemon Juice - 1 T Lemon Zest - ½ t Cracked Black Pepper - ½ t Salt - ½ t

Method Blend all ingredients in a blender/pestle and mortar to combine until mixture becomes a coarse paste. This can be served  as a spread on bread or crackers. Tapenade & slices of mozzarella cheese in wholewheat bread will make a hearty & delicious sandwich.

Grilled Aubergine with Mango salsa

Mango Salsa

Ingredients:
Mango ( Ripe but firm) : 1no.
Cucumber (diced)        :  1no.
Onion (Red)                  :1small no.
Red Bell Pepper(diced): 1/2 no.
Jalapeno( chopped)       :2no.
Lime Juice                     :1T
Cracked pepper            :2t
Salt                                : To taste


Method:

1. Dice the mango and onion.
2. Toss everything except salt together and refrigerate for a couple of hours.
3. Transfer in the serving bowl and sprinkle some salt.
4. Serve chilled.

PS: This sweet and tangy dip is a perfect accompaniment to grilled veggies.

Grilled Aubergine

Ingredients:

Round Brinjal : 1no.
Garlic salt       : 3t
Garlic infused olive oil : 2T


Method:

1 Slice the brinjal into 1/2 inch thick diskettes.
2 Soak them in water to avoid blackening.
3 Rub garlic salt on both sides of brinjal slices.
4 Generously drizzle some olive oil and place them over the grill in a very hot oven.
5 After 7-10 minutes, turn the slices to 90 degrees. This will ensure that the brinjals get checkered marks from the grill.
6 Grill further for 5-7 minutes until cooked.
7 Serve with mango salsa over the top ( or side ).

Tomato Relish

Tomato Relish

 INGREDIENTS

Ripe tomatoes                          6(medium sized)
Onion                                       1(medium sized)
Jalapeno chilies                        2no.
Sugar                                        2T
Balsamic vinegar                      1cup
Olive Oil                                   2T
Salt                                            To taste









PROCEDURE

1. Roughly chop the tomatoes and jalapenoes into bite sized pieces
2. Sprinkle sugar over the mixture and drizzle vinegar and 1T olive oil on it.
3.Cover the  mixture and let it stand overnight in the refrigerator.
4. Heat 1T olive oil and caramelize the finely chopped onions.
5. Add the mixture along with all the liquid released overnight.
6. Add salt and cook on high flame untill all the liquid evaporates.
7. Laddle out while still hot, into sterilized bottles and keep inverted for a couple of hours.
8. The relish can be refrigerated for a week and be enjoyed as an accompaniement with some focaccia or freshly toasted/baked bread.