These are beautiful veggie gnome! I would like to simply photograph them in a glazed black bowl!
But if you must eat them (and of course you MUST) maybe a white vegetarian lasagne? Bechemal sauce, pasta sheets, your gorgeous Bianca babies (slice in rounds, softened in a pan with a little olive oil, but dont make 'em too brown. Layer instant lasagne, bechemel, cooked white beans, ricotta, parmesan cheese and eggplant? Serve with roast tomatoes (on the side) and a crisp green salad.
Yes they are beautiful, and they would look beautiful in a glazed black bowl. You could try them sliced into 5mm slices, then dip into olive oil and saute over a medium high heat until very well browned. Drain and arrange on a large plate. Make a dressing by mixing 1/4cup olive oil, 1/2 tsp salt, black pepper, 6 cloves garlic, very finely chopped (not crushed) and a handful of chopped fresh basil. The dressing should be quite thick with basil and garlic, if it tastes too oily, add a little salt. Spoon dressing over eggplant while they are still warm and leave at room temp to cool. Serve at room temp with crusty bread and a side salad and barbecued meats. Also nice to eat by itself. Pip
love the pic , love the eggplant and love the suggestions! ahh decisions, i agree a pic in a black bowl (possible dark purple...grin) would be tre fabulous
Jen and Pip, thank you so much for these mouth-watering recipes. Now I'll have to decide which one to make first. Also thanks for the photography ideas! I will try and find a suitable bowl.
Kel, dark purple, ey? Hmm...must look harder than I thought. :)
...eggplants are called eggplants.
5 comments:
These are beautiful veggie gnome! I would like to simply photograph them in a glazed black bowl!
But if you must eat them (and of course you MUST) maybe a white vegetarian lasagne? Bechemal sauce, pasta sheets, your gorgeous Bianca babies (slice in rounds, softened in a pan with a little olive oil, but dont make 'em too brown. Layer instant lasagne, bechemel, cooked white beans, ricotta, parmesan cheese and eggplant? Serve with roast tomatoes (on the side) and a crisp green salad.
Yes they are beautiful, and they would look beautiful in a glazed black bowl.
You could try them sliced into 5mm slices, then dip into olive oil and saute over a medium high heat until very well browned. Drain and arrange on a large plate. Make a dressing by mixing 1/4cup olive oil, 1/2 tsp salt, black pepper, 6 cloves garlic, very finely chopped (not crushed) and a handful of chopped fresh basil. The dressing should be quite thick with basil and garlic, if it tastes too oily, add a little salt. Spoon dressing over eggplant while they are still warm and leave at room temp to cool. Serve at room temp with crusty bread and a side salad and barbecued meats.
Also nice to eat by itself.
Pip
love the pic , love the eggplant and love the suggestions! ahh decisions, i agree a pic in a black bowl (possible dark purple...grin) would be tre fabulous
Jen and Pip, thank you so much for these mouth-watering recipes. Now I'll have to decide which one to make first.
Also thanks for the photography ideas! I will try and find a suitable bowl.
Kel, dark purple, ey? Hmm...must look harder than I thought. :)
I can't think of any fresh ideas but just wanted to comment on how lovely the white egg-like eggplants look.
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