Came home on Thursday night to a fridge full of food. That doesn't happen very often because we're usually down to the dredges by mid week, anticipating the market on the weekend. Anyways, among the veggies was a lone, lovely eggplant.
I sliced it in half, did the salt rinse thing, then scored it quite deeply, covered it in olive oil and stuck slices of garlic in the cuts. Some sea salt, a hot oven til golden and tender, followed by a sprinkling of parmesan. We ate it standing around the stove and it was delicious.
Incidentally, Nigel Slater says that aubergine is the sexiest vegetable.
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