karohemd: (Chef)
I had this aubergine in my larder I really needed to use but nothing to stuff it with so I had a look what I had lying about.

I ended up cutting the aubergine into 1cm slices, then tossed them with a mix of olive oil and lime juice before arranging them in an ovenproof dish and seasoning with a little salt and a good grinding of pepper. I coarsely chopped some anchovies and scattered those over the top. Finished off by grating half a block of mature cheddar over the top.

Popped the thing into a hot oven for about 20 minutes and it was done and yum. As it was late and I was lazy, I just had some baguette with it.

April 2016

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