Saturday 9 May
We had grabbed a pretty striped
lavender-and-white eggplant from the vegetable display they were giving away after the Clifton Market fest on Wednesday, so today
we did a variation on this.
Since we had a bunch of Roma
tomatoes gently mouldering away rather than fresh tomato for slices, we whipped up
a tomato sauce by pre-sizzling tomato paste in oil, whizzing up a clove of garlic
and all the good parts of the tomatoes, and plopping the sludge in a pot with
some peperoncino to boil down and
thicken for an hour or so.
Once that was done, we broiled the
eggplant slices for 5 minutes on the first side and 7 on the second, then
topped with tomato sauce and mozzarella slices, to broil and melt.
The skin of the eggplant was
surprisingly tough for such a light-colored creature, but the
rest was delicious.
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