A friend of mine has an abundance of aubergines growing on their farm. She asked me if we ate them and the answer was a resounding yes. My new favourite is this smoked aubergine and feta dip. This vegetable might be called eggplant where you live, or melanzana, but no matter what you call them I hope you try this.
Last year Dave and I were in London. We had taken a long train ride from Croydon to Portobello Road and my first stop needed to be a bathroom break. The most likely place I saw was an ice cream store and I thought I could get a treat and visit the loo in one place. I asked the young lady behind the counter where the bathroom was and after about 5 minutes of conversation I realized she did not speak English! How in the United Kingdom is this even possible? She could understand just enough to do her job, but not much more than that. Given the current regulations there is nothing stopping a European Union foreign national from coming to work in the UK, even if they don’t speak English. However, if I wanted to go and live there I would have to pass a language test.
Today’s inspiration ♥ Recipe For Smoked Aubergine And Feta Dip ♥ can be found on Lavender and Lime Click To Tweet
My step-son is a British citizen and if he chose to move to England and take his family with him, his wife would have to pass the same test. Until she does so and gets her permanent residency I am not sure if she would even be able to work. But, there are people all over the UK who cannot speak English who do work there. It just seems wrong that the same rules do not apply for all foreigners. And I can totally understand why people come over to the UK to work. The country offers so many opportunities for youngsters in the hospitality industry. Wherever we have been we have come across many people whose first language is not English. They are waiters and barmen, kitchen workers and cleaners. All the jobs that the young British people do not want to do.
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Smoked Aubergine And Feta Dip
- 1 aubergine stalk removed
- 50 g feta cheese
- Salt and freshly ground black pepper to season
- Pomegranate arils to garnish
- Place the aubergine onto a gas burner and cook until the skin bubbles and the flesh is soft *
- Remove from the heat and place into a bowl
- Cover with cling film and set aside until cool enough to handle
- Remove the skin and then leave to cool completely
- Add the feta to the bowl and blitz using a stick blender until smooth
- Season to taste and place into a serving dish
- Garnish with the pomegranate arils and serve