Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The rain is here along with the cooler temperatures
but I am not bringing out the soup recipes just yet.

There are many fruits and vegetables that haven't had any coverage from me this season and then there are my favourites that get used a lot.
Eggplant, aubergine, melanzane call it what you like, it's widely used for dishes like moussaka, ratatouille, dip or salsa.
This is one of my favourite vegetables when thinly sliced and shallow-fried in avocado oil, drained on paper towels, sprinkled with sea salt and accompanied by aioli and smoked salmon.
At this stage you can roll and fill with a risotto or even shredded chicken, bound with mayonnaise, then leave to set and make part of mezz selection.
They're still growing in my garden and are available in shops – and are often neglected. What I do with this vegetable is make a fabulous quick and easy dip that will go with that last summer barbecue you could still have.

Aubergine salsa

Makes about 4 cups

Ingredients
4 large eggplants
3 cloves crushed garlic
3 large tomatoes, thinly sliced
½ red onion
1 green pepper, seeded and thinly sliced
½ tsp chilli powder
2 tsp cumin powder
1 tsp sea salt
5-8 Tbsp olive oil
juice of two lemons

Method
Scape each aubergine with a fork or sharp knife to pierce the skin.
Bake aubergine in a hot oven 180 degree Celsius for 20 to 30minutes until they feel soft when poked with a finger.
Remove from oven and leave until cool enough to handle. Peel off the skin, scape any remaining flesh and chop into a large bowl.
Add green pepper, onion and tomatoes.
In a smaller bowl mix the spices with olive oil and lemon juice.
Pour dressing over the vegetables and mix thoroughly. Stir in parsley, taste and adjust the seasoning if necessary. Serve with grilled salmon, fish or chicken.