There was no cooking on Monday as hubs and I had a party meeting about housing.
On Tuesday night I was late home so I called ahead and asked what Hubs would like. He called back with an old favourite - one that he has even made occasionally.
Coming out of the Co-op the snow was beginning to settle so I took the long way round in to the village. The recipe involves tomato sauce and pesto, but to speed thing up I bought a tub of tomato and basil sauce from the chill cabinet and an organic pesto from the shelves.
The meal is simple. Heat up the oven to 180 celcius. Slice a large aubergine thinly and brush each side with olive oil. Put these on the oven until they show signs of softening - the miraculous transformation that aubergine undergoes to become edible. Take out of oven, smear one side of the aubergine with pesto sauce and then roll up around a piece of Mozzarella. Place each slice of aubergine in an oiled dish, seam side down. Pour over the hot tomato sauce, top with grated Cheddar or Parmezan (but don't over do the cheese) as well as some torn basil and pop back in the oven until it bubbles. Serve with bread.
I love this dish. It is fresh tasting (even with the bought sauce) and isn't too rich.
No comments:
Post a Comment