TASTE OF THE MONTH .... ROASTED SUMMER FRUITS
Rachel Blackmore

Fabulous summer fruits are now abundant in the market including the vegetable fruits such as eggplant (aubergine), tomatoes and capsicums. These simple recipes are perfect summer fare and a great way to showcase both the stone and vegetable fruits.

For gorgeous glossy purple eggplant visit Kevin and Christine at Krismaw Gardens or Simmy and Mike at Saucy Sisters. Kevin tells me that he will soon have the wonderful Asian eggplant so keep an eye out for these on the Krismaw Gardens stand. Pernel Fruitworld and several other stalls have a great selection of stone fruit available so choose your favourites for the Roasted Summer Fruits – the roasting intensifies the flavours of the fruit and the addition of a vanilla bean is an easy way to enhance the taste.

Farmers' Market Shopping List
Various growers including Pernel Fruitworld, Cottage Farm – selection stone fruit of your choice
Maimai Creek – Riesling 2008
Hohepa – Greek yogurt, mozzarella
Gelato – vanilla ice cream
Krismaw Gardens – eggplant, tomatoes
Saucy Sisters – eggplant
The Village Press – garlic infused olive oil, tapenade
Epicurean Supplies – micro-basil
Links Organics – salad mix
St Andrew’s Limes – Saffron Lime Dressing

Store Cupboard
butter, vanilla bean, raw sugar

Recipes

ROASTED SUMMER FRUITS
Serves 4

12 pieces stone fruit of your choice
butter
1/2 cup Maimai Creek Riesling 2008
2 tbsp water
1 vanilla bean, halved lengthwise
2 tbsp raw sugar

1. Preheat oven to 220C. Lightly grease an ovenproof baking dish with butter.
2. Halve and remove stones from fruit and place cut side up in baking dish.
3. Combine wine and water then scrape vanilla bean seeds into mixture. Pour wine mixture evenly over fruit and sprinkle with sugar. Add vanilla bean and bake for 10-15 minutes or until fruit is tender.

Serving suggestion: Serve fruit warm or at room temperature, drizzled with pan juices and accompanied by a dollop of Hohepa Greek Yogurt or a scoop of Gelato vanilla ice cream and the remaining Maimai Creek Riesling, to drink.

EGGPLANT SANDWICHES

Eggplant
Tomatoes
Hohepa mozzarella
The Village Press Garlic infused Olive Oil
The Village Press tapenade

Cut large eggplant into 1 cm thick slices. Brush with The Village Press garlic-infused olive oil and grill on a preheated barbecue for 2-3 minutes each sides or until golden and tender. While eggplant is cooking, cut tomatoes and Hohepa mozzarella into 5mm thick slices. Place half the cooked eggplant slices in a lightly greased baking dish, then spread with a little of The Village Press tapenade and top with tomato and mozzarella slices and remaining eggplant slices. Bake at 180C for 10-15 minutes or until mozzarella starts to melt and sandwiches are heated through.

Serving suggestion: Scatter with micro-basil from Epicurean Supplies and accompany with Links organic salad tossed with Saffron Lime Dressing from St Andrew’s Limes. Serve these Eggplant Sandwiches as the focus of a light meal, a starter or an accompaniment to barbecued lamb chops.