Originally Posted by t3hg0suazn
This recipe looks great. I made a ratatouille from Simply French and an eggplant gratin from Richard Olney recently, but eggplant just takes too much oil for me to cook with regularly.
Way I found around excessive oil and eggplant is to slice into thick rounds and apply oil with a brush then bake at at 180c for ten minutes. Alternatively toss in pan. Option I use for pasta sauce is to cut in half oil then salt, pepper bake at 200c for 20 min turn the heat off leave then scoop out the flesh Ottolenghi says 40 but I find 20 is plenty.
Tonight roasted boned whole chook stuffed with dried prunes and flaked almonds macerated in orange juice and sauternes. With an orange Cointreau sauce on a bed of Paris mash with broccoli and Brussel sprouts. With a Margaret River WA Chardonnay.
Edit the herbivores are having twice backed hard goat cheese and stilton soufflés.
Then Elizabeth David's flourless chocolate cake with whipped cream.
Friends bought a bottle of Rutherglen Pfeiffer Topaque for the cake, luscious fruit flavours, great match.Edited by Geoffrey Firmin - 7/23/16 at 3:51pm