One of the resolutions that tends to crop up at this time of the year is to eat less (or completely no) meat. No one can argue about the extensive health, environmental, and ethical benefits of adopting a vegetarian diet (you can read about this here). I’m not going to preach about this subject since at this point in my life, I myself am not completely vegetarian. For 8 years I followed a very strict vegetarian lifestyle (of which I was completely vegan for 2 years). At this stage though because of the amount of running that I do, I have had to turn to seafood and on the very rare occasion, chicken, as additional sources of protein.
The majority of my cooking still tends to be mostly non-meat based. The funny thing is that I am now more excited about cooking veggie dishes compared to when I was actually a practising vegetarian. Back then I was less willing to experiment with food and relied on the trusted basics of potatoes, lettuce, mushrooms, tomatoes, and pasta. This meant a repetitive cycle of meals centred on salads, jacket potatoes, and bland spaghettis. However in the last couple of years, I have become more adventurous with the vegetables, grains and pulses I rely on. This attitude has opened up a whole new world of cooking for me.
I wanted to write this post to reassure people that a vegetarian meal does not have to be boring and and restricted to the plain salad. Don’t get me wrong, I absolutely love salads. I recently got a new salad cookbook as a Christmas pressie, which reaffirms there are endless of possibilities that you can create, as long as you are willing to experiment to go beyond the generic iceberg lettuce/Caesar salad combination.
The recipe below for an Aubergine Bruschetta is entirely vegetarian and guess what, not a leafy green in sight! Fine, it uses mint leaves but this is treated as a garnishing rather than a main component. This dish is proof that a vegetarian meal can be excitingly bold in flavours – from the slightly tangy and sweet salsa (sweet tomatoes and salty capers), to the meaty juiciness of the aubergines. The presentation and explosion of flavours remind me of the slightly strange but glorious experimentations by the veggie restaurants Brighton is so famous for (how I miss Terre a Terre). The original recipe from Smitten Kitchen, one of my favourite food blogs, uses ricotta but I’ve substituted this for feta (more value for money in Malaysia). To make this into a more filling meal, I serve the aubergines with bulgur wheat simply cooked with onions and tomato puree to help enhance the tomato tones in the salsa. This dish works just as well without the bulgur wheat, as a starter/canape that is a lighter take on the standard bruschetta.
So if your new year’s resolution is to go vegetarian or simply eat less meat, then read, learn, experiment, get excited, and expand your repertoire of ingredients. Otherwise you risk failing miserably in two months after your fifth Caesar salad or jacket potato!
Aubergine bruschetta served on a bed of bulgur wheat
Aubergines, tomatoes, red onions, capers, mint leaves, olive oil, red wine vinegar, bulgur wheat, onions, vegetable stock, tomato paste, salt & pepper.
1. For the aubergines – cut into thick slices. Drizzle about 1-2 tablespoons of olive oil on a baking tray and layout the aubergines. Season with a generous amount of salt & pepper. Grill until the aubergine flesh is dark, smoky in color and soft to the touch. Flip slices and grill to match the other side.
2. For the tomato salsa – de-seed tomatoes (I used cherry tomatoes so this was a rather extensive process!). Add the remaining chopped ingredients to the tomatoes – mint leaves, capers, red onions, and crumbled feta. Drizzle some olive oil and red wine vinegar, season.
3. For the bulgur wheat – sauté sliced onions in olive oil. Once onions have browned, cook bulgar wheat with vegetable stock. When bulgur wheat looks 3/4 cooked, season with pepper and add a dollop of tomato puree (roughly about 1 tsp).
4. To serve – scoop salsa onto grilled aubergine slices and serve on top of the bulgur wheat.