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:
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?