Comfort food...

21 March, 2013

As autumn finally hits and the days and nights start to get a little colder and a little darker, I start to move away from salads and grills and bring out the casserole pots and fire up the oven for some slow cooking.

The first of these meals for the year is one of my favourite eggplant dishes, and luckily I had a prime example in the garden.


Add some basil and homemade passata and mozzarella, and I had all the ingredients for baked eggplant. Its so simple it barely needs a recipe. Slice your eggplant into centimetre thick slices and layer slices with slices of mozzarella, sloshes of passata and a few basil leaves. Repeat until you run out of ingredients. Top up with any leftover passata until you run out, or the casserole dish threatens to overflow. Bake in a hot oven (around 200 degrees C) until you can stick a blunt knife in and have no resistance.

Serve. Eat.


Admittedly its not the prettiest meal to be seen, but this one is substance over beauty.

I'm contributing this to Thursday's Garden Gobbles. Thanks VG!

5 comments:

  1. Great minds think alike... I just made a similar recipe this week! Yum.

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  2. I harvested about 5 eggplants today so I reckon something very similar will grace our tables this week too.

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    Replies
    1. Geez, 5 eggplants!! I felt good about my one but not so much anymore. Well done - I wish I could grow eggplants better and earlier cropping, but I think its just something I have to work on.

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  3. Eggplant parmigiana...I learnt how delicious it was from friends and it is still my favourite eggplant dish. ;)

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