After a week of living on tea and the occasional boiled egg I suddenly found myself quite hungry and without milk last night. The hunger, heavily weighted with my Twinings English Breakfast habit, quickly outweighed the pain, and I limped to the corner shop to grab milk and something sustaining to nibble on.
The local corner shop was offering a fabulous array of fresh, ripe, autumnal aubergines – the average sized egg plants we’re used to here in the UK, the small bell-shaped aubergines favoured in Thai cuisine, the little fingers variety preferred for use in curries… I grabbed a couple of regulars, a pepper and some fresh coriander (to which a free extra bunch was swiftly added by the owner, as it wasn’t as fresh as he’d like!) and figured I’d suss something out when I got home…
Which is how I ended up with aubergine bake for my tea, with bubbly cheesy topping – mmmmm! Oh, and two bunches of untouched coriander!
To make the bake I salted and lightly oiled the sliced aubergines and cooked at 180C for 10 mins. Meanwhile I sweated half an onion, garlic, half a diced red pepper and some mushrooms in a spot of oil and dried mixed herbs, and added a tin of chopped tomatoes. I beat an egg and added a dash of milk and some grated cheddar, then layered them in a dish – veg first, then slices of aubergine, then cheese and egg mix… aaaaaaand repeat! Then I added a bit of extra cheese – for the bubbly cheesy goodness, y’know – and baked at 180C for 25 mins.
Mmmmmm, bubbly cheesy veggie goodness!