One Week Eating Local (2) part 7

Many thanks for comments about butterflies yesterday. It's so easy to photograph them on the Buddleia as they feed on them for ages. Not so easy to take photos of the smaller butterflies down the meadow - they are always in a hurry and very shy!

*********************

 Another way of eating aubergines found on the BBC Good Food website. This was a bit of a faff for one person and as usual I didn't follow it exactly because of not having half the ingredients and using local! The ingredients below are for 4 people for a main course or 6 if served as a side dish to meat.

 Olive oil   (I used the Norfolk rape-seed oil)
3 aubergines,, sliced thinly lengthways (I used 1 medium sized home grown)

2 medium red onions, very thinly sliced (I used half a white onion home grown)

2 garlic cloves, crushed ( I used a squirt of garlic puree - not local)

5 large plum tomatoes, thinly sliced ( I used one of my large plum tomatoes)

4 lemon thyme sprigs, leaves picked ( I used common thyme as that's what I have growing)
zest ½ unwaxed lemon (Missed this out as I didn't have one)

175g soft goat's cheese, crumbled ( nope! just grated some local cheese on top after it had cooked a bit)
100g good-quality black olives, pitted and chopped ( No didn't have these either)
500g waxy potatoes ( I used one large  home grown Charlotte potato)

The full recipe is HERE but basically it's a layered gratin thing, even using a small amount made too much for one person.

Had a busy morning in the kitchen while I was doing this recipe as I also made a huge batch of the simple Aubergine/Tomato pasta sauce ( 6 portions into the freezer) and some Herby bread rolls.

I didn't photograph it after cooking as it wasn't very good looking but it tasted delicious although a tad oily even though I drained the aubergine slices on kitchen roll paper, so I was glad of a bread roll to mop up the juices. 

 The recipes are on the separate recipe page if you need them.