It’s a public holiday here today. Besides a 30 minute spin on the exercise bike and ironing a few shirts I haven’t really done too much. It’s been good.
I was thinking about what I had in the fridge that needed to be used up and remembered I’d bought an eggplant a couple of days ago with the idea of making a pasta dish with tomato, eggplant and chilli but we went out for dinner instead. That was good too.
So I took the eggplant out and looked at it with the hope that it would let me know how it wanted to be cooked, and do you know what it suggested? Yes, that’s right… NOT pasta with eggplant, tomato and chilli but potato, eggplant and tomato bake.
So I peeled a couple of potatoes, sliced them about 5mm thick, tossed them in a little oil and spread them on a baking sheet and baked them at 250c for 20 minutes.
Then I partially peeled that brilliant eggplant, sliced it about 1cm thick, spread it on a tray, splashed a little oil over those slices and sprinkled them with salt, cumin powder and fennel seeds and then baked them at 250c for 20 minutes.
Yes, it was all coming together.
Next I peeled a couple of really big cloves of garlic and a small onion and chopped them up nice and chunky. I put them in a large frypan with a little olive oil and a couple of sliced red chillies. I stirred them around for a few minutes on a medium high heat until they were soft then threw in a 400g can of italian cherry tomatoes (it was the contents of that can I threw in. I discarded the actual can), added a pinch of salt, a pinch of ground pepper, a pinch of sugar and about a tablespoon of dried oregano. Yum! I turned the heat down and let that wonderful sauce bubble away gently for 20 minutes. It was all good.
Next came the whole putting it together part of the program.
In a deep oven proof dish I spread a little of the sauce then arranged half the potato and eggplant slices on top. I spread half the sauce over that and enjoyed it so much I did it again Finishing with a layer of sauce. But I wasn’t done yet.
I put what I had created into the oven at 180c and commenced preparing a luscious white sauce which I would use as a cover.
Melting 20g of butter in that very same frypan I made the tomato sauce in, I added 1 tablespoon of flour and stirred it around for 30 seconds. No more no less. I then gradually incorporated 200ml soy milk. Oh the joy as it started to thicken and bubble.
Next I took it off the heat and added a sprinkle of salt and a single egg. Oh the whisking was brilliant, even if I do say so myself.
I brought the dish out of the oven and poured this amazing milky, eggy sauce over what I had already built, sprinkled on a few pieces of goats feta and a little mozzarella cheese then I had it back in the oven quick smart for 45 minutes. It was all bubbly and brown. Perfect I tell you.
To accompany this masterpiece – a salad and a glass of red.
And the best part……….
I cooked and my husband cleaned.