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« Wurstsalat or: the Austrian way to do picnics | Main | Tapa! Tapa! »

Jul 23, 2006



Johanna, You manage to make it all seem so calm. A burst pipe, no problem.
I love aubergine (eggplant) and this looks really good. I hope to try it soon.
You had two carts at the checkout, is that all? You should have seen us when we shopped for a 4 week sail across the Atlantic and we had 22 carts at the checkout!!! Then we had to find and map places for all that stuff on a 57ft sail boat!


tanna, yours seems like an impossible mission to me! how many people did you have on your boat? you must have been feeding an army! (or is it just a matter of american-sized portions... just kidding ;-))


The homemade tomato sauce is pretty interesting addition to this recipe. I pefer a marinara sauce to plain tomato sauce to add a bit of tango.

To soften-up aubergine in a jiffy it is better to cover them with a lid. Breaded aubergines (floured and dipped in a batter of breadcrumbs) are crispier than the plain slices.

However if the heat is set right the aubergines are the fastest ones to get cooked.


Gosh, Johanna - that sounds like a stressful and large-scale event! Glad to hear that the catering went smoothly though.
PS Moving in October - you better hurry up to Edi. before that!


hi esther,
thanks for the tips - i am always hesitant to fry aubergines as they just soak the fat up like there's no tomorrow - but the crispiness does wint me over. One to try. I cook them without the lid as I am less after the softness than the slightly charred taste...
dear pille,
i will try to visit you before your leave, this is happening far too soon!!!


Well, you seem to be becoming more adept at this. ;) Looks like you're gonna change career soon. :)

Just wanna ask, is this the same dish you served on small terracotta plates at the wine tasting in Jeanne's place? I remember that well and just keep forgetting to ask you for the recipe.


hi celia,
it is very similar, but not the same. For the wine tasting, I made more of a ragout with aubergines, onions and tomato, as well as pine nuts, then baked it with a layer of grated manchego on top.
I'll see if I can make it some day soon and post the recipe... as soon as I am back from hols!

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