I'll always remember my mother saying 'I can't eat this late in the evening' as my father plated up his 'full Irish', poured over the remaining 'juices' (lol) that he would soak up with a good cut of bread and savour like a man condemned.
Years later, in my first few years of marriage, my husband would often arrive home late from work with a Chinese takeaway, a couple cans of minerals and 2 chocolate bars. Just like my father, I would devour all this, lay back and sleep the sleep of the just.
God, how my belly has changed. If I ate like that this very evening, I would look like one of those snakes that just swallowed a small dog whole, wouldn't sleep for a fortnight and would probably end up having my stomach pumped.
So, a couple of days a week and anytime I'm eating after 6pm I will go for a vegetarian and perhaps vegan meal. My body only has a problem with meat at this hour and not animal products, so if I come across a recipe that just happens to be vegan without having to use substitutes I'm happy. This particular recipe just happens to be vegan.
When I set about creating my recipes and starting my business, I did not have veganism in my mind at all. However, as I experimented with different setting agents, I realized that I could not and would not tolerate animal-derived gelatin in my jellies. There just is something in beef sourced gelatin that I cannot cope with. That's just me. So I guess what I'm saying is that my jellies just happen to be vegan-friendly...I just love that everyone can enjoy them.
This is a super little dish that all the family can enjoy. You can use eith
er our Red or Green Jalapeno Jelly...whatever you fancy!
Pimp my Aubergine
1 or 2 Aubergines
1tsp Irish Rapeseed Oil
2tbs A Bit on the Side Red or Green Jalapeno Jelly
1tsp Chines 5 Spice
1tbs Soy Sauce
1tbs White Wine Vinegar
Pinch of Salt
OR A Bit on the Side Green Jalapeno in place of Red Jalapeno Jelly
Slice aubergines in half
Sprinkle with salt
Place skin side down on pan
Mix all other ingredients together and pour over aubergines
Cover and simmer for 20 mins
Flip over, increase heat and cook for a few more mins till sauce reduces and becomes lovely and sticky
Serve with your favourite side salad and a good wholesome bread
Sprinkle over some toasted seeds or nuts for some crunch and extra nutrition