Take one large aubergine. i got lucky getting one for 50p. :D
cut in half lengthways., then slice thinly as you can.
get pasta bake or other earthenware dish. do in layers with aubergine.
cover with passata from a jar or carton. then open can of chopped tomatoes, put that on top. Then take soem garlic cloves and chip in halves, stick in the gaps.
bake in oven for 45-60minutes, till the aubergine is soft. (about 200 Celcius)
Get a crumbly white cheese, i used Cheshire, but Caerphilly or Wendeslydale should also work. If you are american, this may be tricky. White stilton would also be awesome, or something italian that would work as a substitute (internet thinks Pecorino or Colby would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
Grate breadcrumbs and mix with salt and pepper, sprinkle on top, then use Grano Padano or Parmesan to help make the gratin-y crust form nice and crispy.
bake for another half an hour. the garlic will be soft and baked, so no need to worry about getting a mouthful of it.
Can be served with chicken, for carnivores, and a little salad. Veggies can has just wioth salad and maybe some garlic bread.
I made this one up based loosly on something I had in a french resturaunt. it took a couple of goes to get right, but this is the one that worked., Pics to follow.
CAN SOMEONE TRANSLATE THIS TO ENGLISH PLEASE?
Quote from: Eater of Clowns on August 19, 2010, 02:54:55 AM
CAN SOMEONE TRANSLATE THIS TO ENGLISH PLEASE?
Eleven gallons, at 64 miles per hour.
Also, this all makes perfect sense if you don't overthrow the king and set up your own government...
:argh!:
TRANSLATION INTO ENGLISHQuote from: Rainy Day Pixie on August 18, 2010, 09:37:06 PM
Take one large eggplant. i got lucky getting one for $1. :D
cut in half lengthways., then slice thinly as you can.
get pasta bake or other earthenware dish. do in layers with eggplant.
cover with passata from a jar or carton. then open can of chopped tomatoes, put that on top. Then take soem garlic cloves and chip in halves, stick in the gaps.
bake in oven for 45-60minutes, till the eggplant is soft. (about 400F)
Get a crumbly white cheese, i used cheese, but cheese or cheese should also work. If you are american, this may be tricky. Cheese would also be awesome, or something italian that would work as a substitute (internet thinks cheese or cheese would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
Grate breadcrumbs and mix with salt and pepper, sprinkle on top, then use Grano Padano or Parmesan to help make the gratin-y crust form nice and crispy.
bake for another half an hour. the garlic will be soft and baked, so no need to worry about getting a mouthful of it.
Can be served with chicken, for carnivores, and a little salad. Veggies can has just wioth salad and maybe some garlic bread.
I made this one up based loosly on something I had in a french resturaunt. it took a couple of goes to get right, but this is the one that worked., Pics to follow.
Quote from: Nephew Twiddleton on August 19, 2010, 05:34:23 PM
TRANSLATION INTO ENGLISH
Quote from: Rainy Day Pixie on August 18, 2010, 09:37:06 PM
Take one large eggplant. i got lucky getting one for $1. :D
cut in half lengthways., then slice thinly as you can.
get pasta bake or other earthenware dish. do in layers with eggplant.
cover with passata from a jar or carton. then open can of chopped tomatoes, put that on top. Then take soem garlic cloves and chip in halves, stick in the gaps.
bake in oven for 45-60minutes, till the eggplant is soft. (about 400F)
Get a crumbly white cheese, i used cheese, but cheese or cheese should also work. If you are american, this may be tricky. Cheese would also be awesome, or something italian that would work as a substitute (internet thinks cheese or cheese would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
Grate breadcrumbs and mix with salt and pepper, sprinkle on top, then use Grano Padano or Parmesan to help make the gratin-y crust form nice and crispy.
bake for another half an hour. the garlic will be soft and baked, so no need to worry about getting a mouthful of it.
Can be served with chicken, for carnivores, and a little salad. Veggies can has just wioth salad and maybe some garlic bread.
I made this one up based loosly on something I had in a french resturaunt. it took a couple of goes to get right, but this is the one that worked., Pics to follow.
So.... Lemme get this straight. You converted a recipe by a Genuine Englisher
TM, in Genuine English amounts and measurements, into Colony-Speke.... And called it "English".
No wonder America is doomed.
Yo! We were here first! GIT OFF MAH LAWN!
Quote from: The Good Reverend Payne on August 19, 2010, 05:39:46 PM
Quote from: Nephew Twiddleton on August 19, 2010, 05:34:23 PM
TRANSLATION INTO ENGLISH
Quote from: Rainy Day Pixie on August 18, 2010, 09:37:06 PM
Take one large eggplant. i got lucky getting one for $1. :D
cut in half lengthways., then slice thinly as you can.
get pasta bake or other earthenware dish. do in layers with eggplant.
cover with passata from a jar or carton. then open can of chopped tomatoes, put that on top. Then take soem garlic cloves and chip in halves, stick in the gaps.
bake in oven for 45-60minutes, till the eggplant is soft. (about 400F)
Get a crumbly white cheese, i used cheese, but cheese or cheese should also work. If you are american, this may be tricky. Cheese would also be awesome, or something italian that would work as a substitute (internet thinks cheese or cheese would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
Grate breadcrumbs and mix with salt and pepper, sprinkle on top, then use Grano Padano or Parmesan to help make the gratin-y crust form nice and crispy.
bake for another half an hour. the garlic will be soft and baked, so no need to worry about getting a mouthful of it.
Can be served with chicken, for carnivores, and a little salad. Veggies can has just wioth salad and maybe some garlic bread.
I made this one up based loosly on something I had in a french resturaunt. it took a couple of goes to get right, but this is the one that worked., Pics to follow.
So.... Lemme get this straight. You converted a recipe by a Genuine EnglisherTM, in Genuine English amounts and measurements, into Colony-Speke.... And called it "English".
No wonder America is doomed.
Yo! We were here first! GIT OFF MAH LAWN!
You must understand that since the Imperial Capital was moved from London to Washington over a hundred years ago, the official language of the anglo-sphere is now American English. None of this aubergine shit
e. You are also advised to drop all of your extraneous u's and replace half your s's with z's. Also, they're called zees not zeds. Your OED will be burned but replaced with Webster's. You are strongly advised to read it.
You're both wrong.
America is still just an English experiment. They had their answers by 1967, and just maintain it as a joke now.
Quote from: Doktor Howl on August 19, 2010, 05:54:23 PM
You're both wrong.
America is still just an English experiment. They had their answers by 1967, and just maintain it as a joke now.
What's that make Canada?
Quote from: Nephew Twiddleton on August 19, 2010, 05:55:51 PM
Quote from: Doktor Howl on August 19, 2010, 05:54:23 PM
You're both wrong.
America is still just an English experiment. They had their answers by 1967, and just maintain it as a joke now.
What's that make Canada?
The control room.
Dok is actually correct, I have to maintain the pretence being Canadian/ Scottish after all.
...
...
BTW, you guys should totally try that Aubergine Gratin.
Quote from: The Good Reverend Payne on August 19, 2010, 06:07:12 PM
Dok is actually correct, I have to maintain the pretence being Canadian/ Scottish after all.
...
...
BTW, you guys should totally try that Aubergine Gratin.
They would if aubergine was understood here.
Does sound tasty though. I might have to get some eggplants this or next weekend.
Quote from: Nephew Twiddleton on August 19, 2010, 06:10:17 PM
Quote from: The Good Reverend Payne on August 19, 2010, 06:07:12 PM
Dok is actually correct, I have to maintain the pretence being Canadian/ Scottish after all.
...
...
BTW, you guys should totally try that Aubergine Gratin.
They would if aubergine was understood here.
Does sound tasty though. I might have to get some eggplants this or next weekend.
I suppose you could try it with eggplant instead if you're feeling adventurous.
Quote from: The Good Reverend Payne on August 19, 2010, 06:52:18 PM
Quote from: Nephew Twiddleton on August 19, 2010, 06:10:17 PM
Quote from: The Good Reverend Payne on August 19, 2010, 06:07:12 PM
Dok is actually correct, I have to maintain the pretence being Canadian/ Scottish after all.
...
...
BTW, you guys should totally try that Aubergine Gratin.
They would if aubergine was understood here.
Does sound tasty though. I might have to get some eggplants this or next weekend.
I suppose you could try it with eggplant instead if you're feeling adventurous.
I would have to. They don't sell aubergines in the US.
Quote from: Nephew Twiddleton on August 19, 2010, 05:34:23 PM
TRANSLATION INTO ENGLISH
Quote from: Rainy Day Pixie on August 18, 2010, 09:37:06 PM
Take one large eggplant. i got lucky getting one for $1. :D
cut in half lengthways., then slice thinly as you can.
get pasta bake or other earthenware dish. do in layers with eggplant.
cover with passata from a jar or carton. then open can of chopped tomatoes, put that on top. Then take soem garlic cloves and chip in halves, stick in the gaps.
bake in oven for 45-60minutes, till the eggplant is soft. (about 400F)
Get a crumbly white cheese, i used cheese, but cheese or cheese should also work. If you are american, this may be tricky. Cheese would also be awesome, or something italian that would work as a substitute (internet thinks cheese or cheese would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
Grate breadcrumbs and mix with salt and pepper, sprinkle on top, then use Grano Padano or Parmesan to help make the gratin-y crust form nice and crispy.
bake for another half an hour. the garlic will be soft and baked, so no need to worry about getting a mouthful of it.
Can be served with chicken, for carnivores, and a little salad. Veggies can has just wioth salad and maybe some garlic bread.
I made this one up based loosly on something I had in a french resturaunt. it took a couple of goes to get right, but this is the one that worked., Pics to follow.
:spittake:
Quote from: Eater of Clowns on August 19, 2010, 07:06:02 PM
Quote from: Nephew Twiddleton on August 19, 2010, 05:34:23 PM
TRANSLATION INTO ENGLISH
Quote from: Rainy Day Pixie on August 18, 2010, 09:37:06 PM
Take one large eggplant. i got lucky getting one for $1. :D
cut in half lengthways., then slice thinly as you can.
get pasta bake or other earthenware dish. do in layers with eggplant.
cover with passata from a jar or carton. then open can of chopped tomatoes, put that on top. Then take soem garlic cloves and chip in halves, stick in the gaps.
bake in oven for 45-60minutes, till the eggplant is soft. (about 400F)
Get a crumbly white cheese, i used cheese, but cheese or cheese should also work. If you are american, this may be tricky. Cheese would also be awesome, or something italian that would work as a substitute (internet thinks cheese or cheese would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
Grate breadcrumbs and mix with salt and pepper, sprinkle on top, then use Grano Padano or Parmesan to help make the gratin-y crust form nice and crispy.
bake for another half an hour. the garlic will be soft and baked, so no need to worry about getting a mouthful of it.
Can be served with chicken, for carnivores, and a little salad. Veggies can has just wioth salad and maybe some garlic bread.
I made this one up based loosly on something I had in a french resturaunt. it took a couple of goes to get right, but this is the one that worked., Pics to follow.
:spittake:
You asked for a translation, sir. You're welcome.
i still maintain it will suck with cheddar or the other stuff amercians call cheese.
Cheshire or Pecorino or GTFO
Ok, we're going to need some clarification
Quote from: Rainy Day Pixie on August 18, 2010, 09:37:06 PM
Get a crumbly white cheese, i used Cheshire, but Caerphilly or Wendeslydale should also work. If you are american, this may be tricky. White stilton would also be awesome, or something italian that would work as a substitute (internet thinks Pecorino or Colby would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
I understand that Cheshire and Caerphilly are semi-hard cheeses that crumble easily, but Wendeslydale can also mean a bleu cheese, which wouldn't be a parallel... and when you mention stilton, that's also a bleu cheese.
Then, when you try to dumb it down for the yanks, you say either pecorino (a very hard, salty, italian cheese), or colby (a mild, soft, moist cheese, like a cheddar without the "cheddar" flavor).
If you're looking for a cheese that will melt easily, but still want a sharp tang, why not combine Parmesan with Mozzerella?
Only variation I might recommend is a milk bath for the slices of eggplant. It helps reduce the bitterness inherent in the plant.
Quote from: Doktor Alphapance on August 20, 2010, 03:19:18 PM
Ok, we're going to need some clarification
Quote from: Rainy Day Pixie on August 18, 2010, 09:37:06 PM
Get a crumbly white cheese, i used Cheshire, but Caerphilly or Wendeslydale should also work. If you are american, this may be tricky. White stilton would also be awesome, or something italian that would work as a substitute (internet thinks Pecorino or Colby would work) , Slice cheese, then cut slices into smaller bits for to sprinkle on top
I understand that Cheshire and Caerphilly are semi-hard cheeses that crumble easily, but Wendeslydale can also mean a bleu cheese, which wouldn't be a parallel... and when you mention stilton, that's also a bleu cheese.
Then, when you try to dumb it down for the yanks, you say either pecorino (a very hard, salty, italian cheese), or colby (a mild, soft, moist cheese, like a cheddar without the "cheddar" flavor).
If you're looking for a cheese that will melt easily, but still want a sharp tang, why not combine Parmesan with Mozzerella?
mozarella will mess with the texture I think. Maybe try a feta instead, will make it more goaty but thats ok I guess. Wenselydale isnt always blue in the UK. You can aslo get White Stilton (non blue).
And Rat, Ill try a milk bath next time and report on its sucess.
This sounds nice, and I don't even like aubergines.
Feta doesn't melt very easily.
I think you need to post pics of this.
Quote from: Doktor Alphapance on August 20, 2010, 06:51:30 PM
Feta doesn't melt very easily.
I think you need to post pics of this.
the Cheshire is not a good melter, either, next time i make I will show steps and stuff. I am trying to get the pics off my blackberry and it is not being cooperative.
(http://i35.photobucket.com/albums/d189/funkyaquarianpixie/IMG00107.jpg)
its not the greatest pic.
Fresh goat cheese, the powdery kind, would probably work if it was melted at high heat so it gets a nice crust on it. It's used on pizzas out here a lot.