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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)
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)
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.
You can steam aubergine slices, rather than frying them, before adding them to a gratin-type dish. Cuts the amount of oil used and a healthier option.
ReplyDeleteThe recipe also suggests baking them although the oil in the aubergines helps the whole thing to cook I think
DeleteTwo friends visited for a socially distanced meal the other evening . I made a beef/tomato/aubergine sauce to serve with pasta. I got up really early to get it all in the slowcooker. Halfway through the meal, I remembered the punnet of mushrooms were still in the fridge! Your bread rolls are beautifully even. Do you weigh them out, or just divide the dough by eye?
ReplyDeleteWhoops to the missing mushrooms but I expect the pasta sauce was OK without them and you had them to use another day.
DeleteI just divide by eye -I make 8 so it's easy to divide.
Sue I am full of praise for your ingenuity (and also for the professional look you have managed with your bread rolls.)
ReplyDeleteThank you. These rolls are the only bread I make without the breadmaker nowadays
DeleteI love aubergines and would eat them every day. Aubergine humous is quick and easy too, and would be good on your delicious looking bread rolls.
ReplyDeleteNot a fan
DeleteYour rolls look delicious.
ReplyDeleteHazel c uk 🌈🌈🌈
They taste good too!
DeleteHere's an easy way to fix eggplant. Slice them in rounds less than 1/2 inch thick. Slather them with mayonnaise on both sides and dip in parmesan cheese. Roast at 450º for 10-12 minutes. I shared this recipe years ago with Two Men and a Little Farm blog years ago. Here's a link to where they featured it: http://twomenandalittlefarm.blogspot.com/2012/08/oven-roasted-eggplant-recipe.html
ReplyDeleteNow that sounds nice :-)
DeleteThat sounds interesting
DeleteThose bread rolls look lovely. I would have had one warm straight from the oven.
ReplyDeleteI always give them a few seconds in the microwave, brings out the herbyness
DeleteDon't those rolls look great! I bet they were delicious.
ReplyDeletexx
For many years I planted eggplant, and people thought I was crazy. We loved fresh from the garden eggplant. Now however it seems like everyone has discovered them and I am unable to find them at all. Your recipe sounds intriguing.
ReplyDeleteGod bless.
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