Last night was another Mediterranean inspired and seasonal meat free Monday. It was inspired by our garden brinjals. I roasted and marinated it, and separately also roasted peppers and onions.
I arranged those on a plate and then made a tomato, cucumber and baby spinach salad which I dressed with fresh mint, lemon juice and olive oil.
I had thought some pita dough, and everything was going swimmingly until I discovered that the pita discs had stuck together. Yesterday was a hot, muggy day and I clearly misjudged the amount of flour I needed to keep them separate ahead of baking.
Which brings me to my penultimate photo:
Back right, you'll see a sad pita. On the left, though, you'll see one of Trish's my new plates in all her glory. We've stopped thinking the brown spots are gravy that needs wiping up...
The result: a pile of layered deliciousness: salad followed by marinated brinjal, the roasted peppers and onions topped with tzatziki served on a pita flat bread.
The marinated brinjal? Simply delicious: olive oil, balsamic vinegar, garlic and a pinch of McGregor Herbes de Provence.
Another flavour combination to repeat.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.