I agree I dont leave my trail often in all the blogs… I know my misgivings , especially in terms of appreciating the hard work done by my dear fellow bloggers… I leave a comment about how great the dish looks , thank them for the recipe , if the recipe is really interesting I bookmark it diligently , like any foodie and then forgot about it… Really.. it irritates the heck out of my husband who is organized to the T.
So I change my ways, now a days I print the recipe , have separators in a folder with all the names of the blogs / bloggers, neat …ehh ? , file them away neatly … hey! I am very organized!! and then forget about it.Very rarely I participate in the MBP … I’m too busy maintaining my own website you see , Sometimes if i am in the mood , the lucky blogger gets a chance in my kitchen and I make a dish that interests me .. I never forget to leave a comment though.. Thats about it.. That is all I do.
Then, my dear sweet Madhuram of Eggless Cooking and I get talking… She talks to me about this wonderful idea she has similar to MBP but more of an ode to all the brilliant food bloggers around and their wonderful recipe. The only rule she had that it should be something other than a rice dish , and post it once a week. I decided to tag along and join the bandwagon I’m really gonna try .. try hard not to miss. This is our way appreciating you guys for all the wonderful work that you do . Three cheers to all the wonderful , brilliant , creative food bloggers!!! Hip Hip Hurray!
Next comes the hard task of choosing a simple recipe according to the ingredients available at home. I decided to kick start this series by making a dish , from the very talented , brilliant foodie and photographer Meeta of Whats for lunch honey? .
A Jamie Oliver’s recipe ,I copied the recipe to the “T” and here is a peek at the ingredients and the method in her own words. Click here to go to the original recipe.
3 large aubergines – sliced in approx. 1 cm thick slices
1 medium sized onion – finely chopped
1 garlic clove – finely chopped
1 teaspoon dried oregano
1 kg ripe tomatoes – skinned, seeded and chopped
fresh basil – chopped
salt and pepper
A squirt of white balsamic vinegar
Some parmesan cheese- grated
4-5 tablespoons bread crumbs
Pan fry/ grill the aubergine slices until slightly brown . Keep aside
In a pot heat up some olive oil and sautÃ© the oregano, onions and garlic. Add the tomatoes and simmer for 15 minutes. After the sauce has thickened, add the fresh basel, salt and pepper and a squirt of the balsamic vinegar.
Preheat the oven to 180Â°C.
In a oven proof dish pour a bit of the sauce to cover the bottom. Sprinkle some cheese over this and add a layer of the aubergine slices. Repeat this process, leaving the top layer with sauce and cheese.
Mix some dried oregano in the bread crumbs and fry in some olive oil until nicely toasted. Sprinkle this over the top of the gratin and bake for 30 minutes. I served it with garlic bread
Verdict : On our more often list and we were licking the plates wanting more!!! Thank you Meeta for introducing us to the wonderful recipe!!