Grilled aubergine & zucchini ciabatta

Ingredients:

• 1 aubergine
• 1 zucchini
• olive oil
• oregano
• salt & pepper
• 1 container of ricotta cheese
• 1 small bag of rucola
• 1 ciabatta bread

Preheat the oven at 200°C. Slice the zucchini and the aubergine vertically into long, 1cm-thick slices. Rub the slices with olive oil and sprinkle with oregano, salt and pepper to taste. Place them on a grille and grill in the oven for about 25-30 minutes.

Cut open the ciabatta, spread on a generous layer of ricotta cheese, layer on a slice of grilled aubergine and zucchini, and add a handful of rucola. Enjoy!

Roasted garlic potatoes

Ingredients:

• 500g new potatoes, unpeeled


• 4 cloves of garlic, unpeeled


• 1 tbsp white wine vinegar


• 1 tsp Dijon mustard


• 1-2 tbsp parsley, chopped


• olive oil


• freshly ground pepper


• salt

Preheat the oven to 200°C. Rinse and dry the potatoes. Halve or quarter them depending on size. In a baking dish, arrange the potatoes and the unpeeled cloves of garlic, sprinkle with salt and pepper to taste and cover the potatoes with 1 or 2 tablespoons of olive oil. Bake in the oven for at least 40 minutes until the potatoes are done. Leave to cool for 10 minutes.

Peel the roasted garlic. In a bowl, mix the mustard, the roasted garlic, 1 tbsp of olive oil, the vinegar, the parsley and some salt and pepper. Stir in the potatoes. Can be served both hot and cold.