My house smells of red wine, garlic, tomatoes and cheese. It is a comforting smell, that helps fight the chills brought on by the sound of howling wind and rain lashing against the windows. When deciding what to cook, I was leaving through Sarah Raven’s Garden Cookbook and came across a recipe for eggplant with mozzarella. Grilled eggplant, lots of cheese and tomato sauce. Sounded perfect for a blustery day. And it was- hearty, creamy and bursting with warming flavors. Wanna give it a go?
Start by slicing two eggplants and two balls of buffalo mozzarella, and grating a pile of Parmesan.
Brush the eggplant slices with oil and grill them. Combine a can of tomatoes with a glug of oil, two cloves of garlic and a few shakes of dried thyme into a sauce. If you happen to have red wine standing around, add some as well. Simmer the sauce until it starts to thicken.
Put a layer of grilled eggplant slices in an oven-proof dish, and scatter with a handful of parmesan.
Add a third of the tomato sauce, and top with half the slices of mozzarella.
Repeat the process until you have used all the ingredients, and make sure to end with a layer of tomato sauce and grated Parmesan.
Cook for about 20 minutes. Eggplant with mozzarella!
2 comments:
Hmmm eggplant. We just don't make a perfect combination. Bart and Eggplant...
Well, I sure can give it a go, and this seems to be the best way to hide the eggplant ;)
Thnx!
Anything with grilled (good) eggplant is worth aa try, and this certainly is. Ever tried to grill eggplant, blush it with balsamico, sprinkle with salt and pepper and then serve it with fresh tomatoe salad? or pour it through mashed potatoes? also good.
Post a Comment