Grilled Vegetables Marinated with Oil and Vinegar

These vegetables can be prepared a day or more ahead, but they should be brought to room temperature before being served. 

Makes 8 servings as a first course, 10 servings as part of a meze.

2 eggplants (aubergines), preferably the plum-shaped Italian ones, about 500 g (1 pound)
salt
2 red capsicums (bell peppers)
2 yellow capsicums (bell peppers)
3 long, slender zucchini, about 700 g (1 1/2 pounds)
a little olive oil for brushing

The marinade:

1/4 cup extra virgin olive oil
1/4 cup red or white wine vinegar
2 garlic cloves, chopped
2 oil-packed anchovy fillets, minced, or salt to taste
1 tablespoon minced fresh mint, thyme or oregano

Cut the eggplant into lengthwise slices about 2 cm (1/4 inch) thick.  Place in a bowl and cover with water, measuring the amount used.  Add 1/4 cup of salt for every 1 quart (2 pints).  Set a plate in the bowl with a weight on top (a can of tomatoes is ideal) to hold the slices underwater and leave them to soak for 1 to 2 hours.

Meanwhile, rinse the capsicums (peppers) and cut them in half lengthwise.  Remove the seeds and white membrane.  Cut the zucchini on the diagonal into slices about 2 cm (half an inch) thick.
Preheat the grill.  Remove the eggplant slices from the brine and pat dry with paper towels.  Brush the eggplant and zucchini slices lightly with olive oil, using a pastry brush, and grill them on each side for 10 to 18 minutes.  When the slices are toasted dark brown on both sides, remove from the grill and arrange on a deep platter.

Place the capsicum halves skin side down on the grill.  Cook until the peppers are slightly blackened and the skin is starting to lift off and blister, about 5 to 8 minutes.  (Capsicums need not be cooked on both sides).  Add to the platter.

Mix the marinade ingredients together and pour the marinade over the vegetables.  Cover with aluminium foil and set aside at room temperate to marinate for several hours or overnight.  Serve at room temperature.

Vegetable Curry with Potato, Pumpkin, Carrot and Peas

You can vary the vegetables in this curry dish.

3 tablespoons vegetable oil

1 large brown onion, finely chopped

1/2 inch fresh ginger, finely chopped

1 or 2 red chillies, finely chopped

1 teaspoon turmeric

2 medium potatoes, cut into small uniform-sized cubes

2 large carrots, cut into small pieces

1 medium size wedge of pumpkin or 1 butternut pumpkin, cut into small uniform-sized cubes
1/2 to 1 cup peas

1 teaspoon salt

1 to 2 teaspoons garam masala

Heat oil over medium heat.  Add onions, chillies and ginger.  Stir and fry 5 to 10 minutes until onions are softened.

Add the turmeric and salt.  Mix well.

Add the potatoes, pumpkin and carrots. Mix well and cover.  Simmer over medium heat until vegetables are just tender. 

Add the salt and garam masala to the vegetables.  Mix well.  cook for 1 or 2 minutes.  

Serves 4 to 6.

Dhal

Nutritious and inexpensive, Dhal is a marvellous accompaniment to meat and / or vegetable curries. 

 3 tablespoons vegetable oil

250 g (8 oz) red lentils

1 or 2 red chillies, finely chopped

1 teaspoon salt

1 teaspoon turmeric

4 1/2 cups boiling water

3 tomatoes, quartered

2 onions, finely chopped

1 tablespoon fresh ginger, finely chopped

Put lentils, chilli and salt into a saucepan with boiling water, and cook until tender.  Puree lentils in a blender or food processor or push through a sieve.  Fry tomatoes and onions in oil until golden.  Add to lentils with ginger and cook for 5 minutes.  The Dhal should have a thick consistency.  Serves 4 to 6.