Sunday, August 22, 2004

Eggplant Parmesan and Fennel Salad

At last I finally cooked something that wasn't pasta and a jar of sauce!

From Great Good Food:
Eggplant Parmesan is a doodle. Half an aubergine length ways. Put the halves face down on a baking tray and bake until nice and soft. Then turn the other way round, smear with crushed garlic and top with a breadcrumb - parmesan - herb mixture. Bake again until it looks nice.

From Lunchbox:
Fennel salad is very complicated. You have to slice things and put them in a bowl. The things would be Fennel (obviously), a red onion, feta (or in my case mozarella cause I don't have any feta), black olives (or in my case green olives cause thats whats open in the fridge), cucumber (or in my case no cucumber because I just don't have any) and oranges (or just orange juice because I don't have any oranges).


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