Sliced aubergine lengthways 1cm thick. Still don’t understand salting them because they are so salty even when wiped and cooked! Baked in oven on lightly oiled baking sheet until soft and browned. Leave to cool with silver foil over them to stop sticking to tray. Filling was meant to be mixture of ricotta and mascarpone but SO expensive in kosher shops so used soft white ‘noodle pudding’ cheese and yoghurt with some nutmeg. Quick tomato sauce using canned plum toms, blitzed with roasted garlic and reduced over low heat. Put bit in bottom of pan, roll ball of filling in each aubergine slice and lay seam side down, pour rest of sauce over and sprinkle with grated cheese – no Parmesan so cheddar did nicely! Sat on hot plate really well.
Salad – iceberg shredded, grated carrot and red cabbage, green and yellow pepper diced, dried cranberries. Balsamic, honey, rapeseed oil and crushed garlic dressing.
Easy chocolate cake and leftover crumble with alpro custard for dessert.