Shaking off my ( Hyderabad heat induced ) lethargy, I have finally made a Fan Page for Saffron Trail blog. If you are on Facebook (really, who isn’t??) I would really love it if you joined me there.
Right now I am sharing some toddler food recipes that my toddler seems to enjoy as well as some interesting must-try bookmarked links from other bloggers. It will be fun to interact with you there. If you’ve liked my blog but been too bored to comment or Blogger hasn’t made things easy for you – then join the fun on Facebook – I’d love to see my readers delurk 🙂
Here’s yesterday’s dinner in today’s post – for you! 🙂
This is the kind of dish that comes together when one want to use up an overdue eggplant, a pack of fresh mushrooms that one doesn’t want to go bad, a handful of beans leftover from the weekend’s dinner and then throw in some bread to round it off. This Italian style of cooking it is really making me a fan of eggplant. Earlier it was strictly – “Thanks but no thanks” to eggplants of all shapes and sizes. Then it came to “I am okay with the big roasted ones converted into a tasty ‘bharta'”. Later it turned out that I’m so much in love in the caponatas of the world. Now, even if its roasted eggplant puree on a pizza, I am like – “Bring it on, baby!!” And when I brought out the ‘Roasted eggplant soup‘ on the blog, fellow foodies must have shaken their heads and said ‘Boy, is she losing it or what!’
But this dish is not as crazy as the soup. Stir in some vegetables (peppers, eggplant, squash, mushrooms, onions – all work fine here) with garlic, tomato puree and herbs – bake it over moistened slices of bread and you have an Italian main course ready without even putting the pasta to boil. You can call it a mock lasagna. I have two packets of lasagna lying in the kitchen and I haven’t brought myself to try out the real stuff yet. In the mean while making myself happy with this…Try it – I am sure you’ll love it. And so will your kids!
Eggplant hater? No problem, just use the other vegetables I’ve listed above.
Recipe for Eggplant-Mushroom-Cheese Melt
Time taken – Under 30 minutes