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karohemdI 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.
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.
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Date: 15/12/09 08:34 am (UTC)no subject
Date: 15/12/09 11:26 am (UTC)no subject
Date: 15/12/09 08:38 pm (UTC)no subject
Date: 15/12/09 09:33 pm (UTC)I've never been able to repeat that one pasta sauce which was basically just onion, garlic, tin of chopped tomatoes and a small tin of anchovies. I've come close to the flavour but never the texture.