Strangely, this recipe, one of the earliest I ever posted, has suddenly received a ton of hits on the same evening I cooked it again. It was as lovely as I remember it. I subbed the garlic for garlic oil and left the onions for FODMAP friendliness too.
This recipe is an adaptation of a recipe from Hugh Fearnley Whittinstall’s wonderful River Cottage Vegbook. I am an unreformed carnivore, so as you can imagine, a book comprised entirely of vegetarian dishes wouldn’t normally be my go to text for a nice dinner on an autumn evening. It’s testament to how great the book is that my wife and I keep coming back to it for delicious dinners. This is almost a lasagne, but with no meat or pasta. And it’s almost better for it.
Evgerything is pretty much to taste, rather than a fixed weight. Use your own judgement and palate!
- Aubergines x 2
- Tinned chopped tomatoes x 2
- Bay Leaf (optional)
- Balsamic vinegar
Recipe (serves 2)
Slice the aubergine lengthways, then rinse and salt in a colander and leave for around 30 minutes.
While you wait, sweat the onion…
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