Cheese and Aubergine Bake

A couple of weekends ago I had another cook-a-thon at my friend Matt’s house. For some odd reason, I have not yet bragged blogged about it.

We were testing out Mary McCartney’s cookbook, quite simply named Food. I could have spent hours just looking through this cookbook. It is absolutely beautiful; a huge hardback with neatly laid out recipes and big, bright photos that make your mouth water with every turn of the page. It looks more like a coffee table book than a cookbook.

With me being the most indecisive person ever, and the book being so big and full of lovely ideas, we decided what we’d make before I even got to Matt’s house and had a chance to look through the book. I received a simple text that read “How do you feel about aubergine?” Sold.

We made the Cheese and Aubergine Oven Bake, which basically involved a lot of cheese (goats and mozzarella), a lot of aubergine, a lot of home-made tomato sauce and a lot of fresh basil. YUM!

Here’s the evidence:

Not the prettiest dish when served but still delicious!

With its vast amount of cheese and fried eggplant, this dish is not one for those watching their waistline. However, it’s a perfect comfort meal and one I can see myself making again as the temperature here in London steadily drops.

And we did serve ours with a fresh salad to even it out… That counts, right?


8 thoughts on “Cheese and Aubergine Bake

    1. Haha, I’m glad it’s not too! I always tag it as both ‘aubergine’ and ‘eggplant’ because the Aussie in me still occasionally thinks of it as the latter. Same with courgette/zucchini… Why don’t we all just call them the same thing?! ;-)

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