The Dinner Party History Blog

...a record of conviviality by a forgetful cook ...

Chowing Down Through History

Sunday 20 October 2013

Attack of the Vegans!

The Vegans come from a tiny island off the coast of the Hollow Volcano. It is traditional to offer them suitable food and libation as a welcome when then visit. However, what to cook? I had planned on Lasagne for a weekend meal, so I just took out the meat and replaced it with Aubergine - or, as the Large People from the nearby continent like to refer to it, "Eggplant"......


  • 3 aubergines
  • 3 cloves garlic, peeled and sliced
  • a few sprigs fresh thyme, leaves picked
  • 1 dried red chilli, crumbled
  • 6 tablespoons extra virgin olive oil
  • 2x400 g organic tinned plum tomatoes
  • 1 splash balsamic vinegar
  • 1 bunch fresh basil, leaves picked and stalks chopped
  • 150 g Cheddar cheese, grated
  • 2 handfuls Parmesan cheese, grated
  • 6-8 fresh lasagne sheets

    Preheat the oven to 200°C/400ºF/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes.

    Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened. Throw in a little wine for flavour.

    Prepare a bechamel sauce, with plenty of nutmeg and then, starting with a layer of pasta, build alternate layers of sauce, bechamel and cheese, topping off with pasta, bechamel and cheese.

    Place in the oven for 25 to 30 minutes until bubbling and golden.
     

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