This blog is getting to have a pretty good lineup of sandwich fillings (as opposed to my fridge, where thanks to my ever-hungry teenagers, overnight all trace of aubergine has evaporated). If you click on the sandwich spreads category you will finpd quite a few options, but now here is one more healthy choice, which is not wildly dissimilar to the previous courgette spread, but having said that, in both the way it’s prepared and the ingredients it is.
1-2 courgettes (zucchini)
1/2 a bell pepper (or Hungarian ‘pritamin’ peppers if you can, they are perfect “Sweet Alexander” is one good type gardeners)
3 cloves of garlic
3-4 tablespoons of coconut oil or similar
2 tablespoons of margarine (if you are not a vegan, then obviously butter is super)
1 teaspoon of mustard
freshly ground pepper
I thinly slice the courgettes and dice the peppers and fry them in a spoonful of coconut oil, just enough to slightly brown them. Then transfer them into a narrow, steep sided mixing bowl, add the mustard and the remaining coconut fat and margarine, sliced garlic, salt and pepper, then mix using my wand mixer. Once the bowl has cooled I put it into the refrigerator. The coconut oil stabilizes the frothy texture, making it firmer, but easy to spread. It is good on toasted white bread, but we love it on toasted rye bread.
Photo by David Orosz