an aubergine thursday and it's a tasty one

you coming out from under there mollie moo?

i'm under the aubergine pillow for inspiration though b...

what'cha need inspiration for moll? im thinking about this weeks stoopid colour and how i need to break the news to everyone that you seem to have managed to do some aubergine crafty squares... although the jury's out...

you see b, i'm not getting the aubergine thing... i thinks these fall more into the maroon category... no?

hang on a mo will ya... i'll widen this debate...

see an aubergine is more purple dont ya think... and green?

nah cant see it b? but that aubergine is sure starting to remind me of something else...

do you see it?... arf arf

it's pear shaped just like doyle... mollie that's rude!

maybe that creamey square's meant to be like the aubergine's insides?

mmmm wonder what it's insides taste like...

hey b? how's this for an idea...

oi follow me, i've got my inspiration...

maybe you should cook that fav aubergine salad thing that you and c like 

you know, with that zingy citris dressing, see we've got all the stuff

we've even got kalamata olive haloumi with it's aubergine coloured graphics... that you did by the way so it's gotta be good!

memba?... you gotta mix 1/4 cup of fresh lemon, lime and orange juice together with a tablespoon of rice wine vinegar, fish sauce and sugar, plus add chopped red chilli... sooo simple.... (hey check out my eyelashes in this pic, ooo lala, styl'n)

then you chop the aubergine into 1cm sized bits, rounds, strips... whatever...

salt lightly (if ya want to) and leave for 15 minutes or so... 

doyle you do kinda look like an aubergine you know...

anyway... bring the haloumi to room temperature

and pat dry to make sure theres no extra moisure

fry quickly on a high heat both sides being careful not to melt it!

take off the heat, cover and rest... phew!

pat the aubergine dry...

grill on high heat with some extra virgin olive oil...

chop into quarters (or whatever) and place into a bowl...

add the zingy dressing to the aubergine, cover and leave to marinade for a few hours...

time for an aubergine coloured beverage...

whilst sorting voting for the new supercity... aaargh!

b i believe it's ready to go... dice or cut the haloumi however you want, add to the aubergine with freshly chopped mint and/or coriander, taste and add more zingy dressing if you desire... b sometimes adds more chilli at this stage...

voila, tastes better than it looks... actually that cooked aubergine skin is nearly the same colour as...

your nose mollie arf arf arf...

oh let me see... 

fine job there b...

nommy!... 

jeez, wwhhhatt???... who said not for dogs!

next week's blue coloured thursday's gonna be aquamarine...oh dear...