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.
karohemd: (Chef)
I just improvised a quick dinner: I sliced some spicy chorizo and cooked it on medium heat until most of the fat and oil had rendered, removed the slices from the pan, and fried a sliced aubergine that had been brushed with a little olive oil and seasoned with salt, pepper and lime juice in the pan. The flavours and the textures of the soft aubergine and the crispy sausage complemented each other really well. With it I had a little mixed leaf salad dressed with olive oil and lemon juice and some ciabatta to soak up the oils.
No picture because I was hungry, sorry.


29 Feb 2008 07:37 pm
karohemd: (Chef)
Aubergines with Mixed Vegetable Rice

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