Wild Herb Aubergines 1

We cooked this on a wild food course recently.  It tasted really good and was pretty easy to cook over an open fire.

Ingredients

• A handful of ribwort plantain, sorrel and ground elder
• Ground ivy, finely chopped
• Wild marjoram, finely chopped
• Ramsons, finely chopped
• 400g of aubergine
• 1 large tomato
• 100g of kohlrabi
• 200g of carrots
• 1 medium onion, finely chopped
• Olive oil
• 300ml of vegetable stock
• Tomato puree
• Cup of single cream
• Salt and pepper

How to make the wild herb aubergines

• Coarsely chop the plantain, sorrel and ground elder
• Cut the aubergine, kohlrabi and tomato into cubes
• Slice the carrots thinly
• Heat some oil and lightly fry the onion
• Add the carrots, aubergine, kohlrabi and wild marjoram
• Add the vegetable stock and tomato puree and cook on a medium heat for 15 minutes
• Stir in the ground ivy, ramsons and tomato cubes and cook for another 5 minutes
• Add the cream and season to taste

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