Festive eggplant from Wisconsin



<><> <><> <><>

Festive Eggplant

R (our jeans consultant from www.shopatnextdoor.com )

wrote "Have you ever had one of those days when you're hungry but don't want to leave home? The closest market is 20 minutes from our house. So I started with ingredients and The Silver Spoon. Just threw this together with odds and ends and page 514. Lovely.

Clara - Yes I know exactly what you mean - sometimes I need to just use whatever is in the frig. When G first started to cook once a week, he used to say things like "Where are the carrots, beans, deboned quail etc, why don't we have any ?????? etc; it took a while, but when I explained that the best cooks use whatever is in the frig and that this is a measure of their culinary creativity, we moved forward. Once a week, towards the end of the week I cook exactly this way, in order to clear the produce for the next week.

G would also say about your lovely dish,"How can eggplant be festive? It's a designer vegetable - it is not real, like carrots and beans. But because I'm married to a creative woman, I eat it and enjoy it, but let me tell you, when I cook, there ain't no eggplant or whatever you call it - Aubergine!!!, a made up name even." -

Festive Aubergines - to serve 4

Preheat oven 180C - 350 F - Brush an ovenproof dish with olive oil. Slice 4 small eggplants lengthways without cutting all the way through (cut off the stalk first). Place alternate slices of tomato (4 large), and mozzarella cheese thinly sliced, (250 g/9 oz) between each eggplant slice and the next.

Mix together, 2 garlic cloves (finely chopped), parsley and basil and sprinkle over, drizzle with olive oil, S &amp; P. Cover with foil - bake 45 mins. Serve with juices on top.

Looks scrumptious




It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au