I am no Hipster but, when I picked up a bargain-bag of avocados this summer, I experimented with the much-promoted avocado toast, wondering about its strange popularity. For the uninitiated, it turns out to be mashed avocado dressed with EV olive oil, lemon juice, salt and chilli-flakes, piled onto lightly-toasted sourdough or other artisan bread. I came to the conclusion that it was just a lazy, journalistic obsession to promote clicks of the faux-controversial, love-it-or-hate-it kind in the face of an invented scarcity saga. It merits neither love nor hate.
Gazpacho prompts similar why-bother thoughts. The vogue for that dates back to around the time some proto-hipster considered the colour would suit bathroom fittings!
The morgellons variety should be binned, along with any showing much, if any signs of darkness. Caught at the right moment, avocados make a good light starter with feta cheese or haloumi, a little raw onion and dressing.
My favourite way of eating them is the simplest: out with the stone and in with the Worcester Sauce. They need no additional oil. Balsamic Vinegar, Pomegranate Nectar and Soy Sauce or Aromatic Bitters are variations, alone or in combinations.
Aubergines have a habit of drinking-up ridiculous amounts of oil. Oven-baked slices can quickly dry out and become bitter, so they do need careful watching. Sauté is the way to go, allowing them to both soften and lightly brown. Bland in themselves, they are an excellent vehicle for fresh, aromatic herbs and garlic, a natural partner for cheese, tomato and pasta. One of my favourite veggie options! :dinner: