I like living in Italy but I have to say that I am looking forward to our visit to Sweden, I can feel that I need to just melt in somewhere without immediately being classified as a stranger. Not that I am in any way treated badly here, quite the contrary, but it can be restful just not stick out too much now and then. Strangely enough, considering what I just wrote, one of the most important things I have learnt by living abroad for so long is how unimportant it is to which nation you belong and how dangerous nationalism can be. In my opinion this is but I think that if this planet is going to survive until its intended end, it is important that we think human, not nations. And that is why I love (food) blogging so much, we all reach out over the frontiers and find new friends from all over this vast world, without caring about nationality but about who the person is and if you connect on a personal level. So keep on blogging and reading blogs!

But now over to the food, Gluten-free Friday it is and today I am serving a delicious, yes it is, eggplant dish with few ingredients and not much to do before you slam them into the oven and that is about all I manage in the evening after another too hot day!

Ovenroasted Eggplants With Olive, Caper and Chili Streaks

4 servings

2 big or 4 small eggplants
8 tblsp black olives, chopped
2-3 tblsp capers in salt, soaked and chopped
chili pepper, as much or little as you want and finely chopped
extra-virgin olive oil

– Mix olives, capers and chili pepper in a small bowl.
– Divide the eggplants in two lengthwise and make long cuts into each half, always lengthwise.
– Fill the cuts with the olive mix and then put the eggplants in an oven-proof form, drizzle olive oil over and bake in a pre-heated oven (175°C/350°F) until soft and golden. No salt is needed as both olives and capers are salt.
– Serve warm, tepid or cold.

Ovenroasted Eggplants With Olive, Caper and Chili Streaks

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