Wednesday, October 19, 2011

18 October 2011

Since the remaining eggplant needed to be used tout de suite, I searched for a simple recipe using eggplants for dinner.

I found one in The Art of Casserole Cookery by William L Kaufman (published in 1969). The recipe was Eggplant Tuna Parmigana. Since I didn't have the Parmesan or mozzarella or tomato paste called for in the recipe, I used grated cheddar, my Fromage Blanc and tomato sauce I had made from this year's tomatoes.

It came out very well...   

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