Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Serve with crusty bread, chargrilled eggplant and other vegetables, and/or a range of antipasto or grazing dishes
I spent January in London this year. There was a baby on the Horizon, and I was there to see his transition into this life. It was a beautiful thing. He is a beautiful thing.
I was chief cook and bottle washer during the month I was there. And best of all, it was so luxurious to cook from (mainly) one cookbook. The book was a Xmas present to my daughter from a good friend. The author is an Australian, but the book itself is full of recipes so very suited to the Street and Farmers’ Markets in London. Despite a baby in the house we ate so well that month. Continue reading “Warm Olives with Lemon and Spices”