I don’t know where the week has gone! I meant to be here a couple of times last week but it just didn’t happen. 😦
And you’re never going to believe this but I made the sautéed aubergines and mozzarella exactly as the recipe said! Amazing. Now let me tell you about it. The recipe says ‘sautéed’ but I couldn’t find any mention of sautéing in the instructions. It mentioned putting them in a shallow pan skin side down but no mention of cooking until after the breadcrumb mixture (crumbs, garlic, parsley and olive oil) has been pressed into the scored flesh. ‘Place in the oven until golden’. At 190degC, that wouldn’t be very long! So I covered them with foil and cooked them for about 45-50 minutes, (depending on the size of your aubergines) or until they’re cooked, before laying the sliced mozzarella over the top and baking them for another 5 minutes.
And so how was it? It was ok. I think the required cooking before the crumb mix went on or at least some mention of the time it might take for those who have never cooked aubergine before (so they don’t expect dinner on the table in 10 minutes). Had I not covered my aubergine, the crumbs would have been charred long before the aubergine was ready. It also should have been well seasoned before the crumb mix went on although it was possible to lift the crumb mix up (on my plate) and season the aubergine which turned it into an acceptable dish.