A libertine's green limousine was lately seen in Saint Vereen. The libertine wore aubergine. In Saint Vereen they're not so keen on aubergine. The party scene in Saint Vereen is all crepe-de-chine and gabardine, beauty queens and Charlie Sheen. The libertine in aubergine moves between these beauty queens: his feet careen from scene to scene, taking in the magazines, the tall Marines, the jumping beans, the snarling face of Charlie Sheen. The libertine leaves Saint Vereen. Saint Vereen is not his scene--he likes a scene that's more serene.
Vals-en-Deen is just that scene. He sights the sheen of Vals-en-Deen. Its woods are green; are tourmaline. With carabine, he'll hunt that green, the libertine in aubergine. The birds that preen in Vals-en-Deen are not quite serene when there's been seen in their woodsy green the libertine in aubergine. His carabine for them spells "fin." But when libertines in limousines leave Vals-en-Deen for Saint Vereen, those birds that preen are quite serene.
Though the birds may vent their spleen, the libertine in aubergine suffers only improved mien when Vals-en-Deen is dimly seen from the dark windscreen of his limousine. Then, our heroic libertine, rid at last of Charlie Sheen, of magazines, of beauty queens, of crepe-de-chine and gabardine, bounces like a jumping bean, a jumping bean on too much caffeine, decked out in cloth of aubergine.
About two years ago there was a meme going around in blogs, the aubergine meme. The goal was to end a poem with the word “aubergine”, a task as difficult as rhyming the word “orange” (try it). So I found this delightful poem in this awesome blog and I think, you’ll agree it’s the best aubergine poem ever. Three cheers to Reen for creating it.
Another aubergine poem (okay, not really) is the recipe that follows. It’s the easiest thing to do with aubergines, far easier than writing a poem, not as elegant though. Feta cheese is never elegant, damn it.
For 8 rolls
- 2 aubergines, cut into 4 slices lengthways
- 4 tbsp olive oil
- 100g feta
- 2 tbsps fresh chives, chopped
- 2 tbsps fresh flat leaf parsley, chopped
- 2 tbsps pine nuts
- 1 big garlic clove, peeled, crushed
1. Preheat oven to 250C
2. Heat olive in a big frying pan.
3. Brush the slices of aubergine with the oil before placing the slices in the pan. Turn the slices of aubergine, to cook both sides.
4. Remove the pan from the heat, let aubergines cool a little.
5. Put feta, parsley, chives, pine nuts and garlic in a small bowl and stir.
6. Take a slice of aubergine and place a tablespoon of the feta mixture in the centre of the slice.
7. Carefully roll the aubergine upwards. Place the aubergine roll on a baking tray before repeating the process with the 3 other aubergine slices. If it doesn’t remain sealed, secure it with a toothpick.
8. Place aubergine rolls in the oven for 5 minutes. Serve hot or cold. If you want you can make some simple tomato sauce and serve a spoonful on the side.