There is nothing like the satisfaction of growing ones own vegetables. Towards the end of last year we moved house and one of the first things we did was buy 6 large apple boxes into which we dumped 4 ½ cubic metres of soil and a whole lot of love. Not long after the addition of these fine raised beds to our back garden we received a lunar calendar from a friend, an ancient relic from the 70’s whose colours had long since faded, lending to it an apt sense of mysticism. We took it, lining the wee lunar illustrations up as per her instructions to divine what to sow when and then I diligently took to the garden on the days given. I turned and sowed and watered and then patiently waited for all signs of new life to spring forth from the damp, dark soil.
Amongst the leeks, carrots, tomatoes, rocket, beetroot, beans and basil I also sowed tiny eggplant seeds. I had grown them only once before and I remembered them for their pretty purple flowers and big furry leaves. Whether or not you have grown your own eggplant or bought them, this recipe makes a great addition to any line-up of canapés. They are quick and easy to make and when rolled up and presented on a platter make beautiful looking additions to any cocktail soiree.
