It is coming!
Spring is busting its way through the cold woody trees.
The buds are bulging until they cannot be contained any longer and are bursting; displaying their magnificence.
Soon the fruit behind those blossoms will swell to give us our delicious summer stone fruits.
Me & my 2 littlest spring chickens went out walking to enjoy a rare break in the rain this week.
The winter has felt long.
The chooks haven't been laying for months.....
Yesterday I went out to refresh their water and feed them the scraps.
And then there, right there was the biggest and bestest sign that Spring is very nearly here.
|Thankyou very much ladies! We have missed your bounty.....|
There is nothing like collecting eggs from your very own backyard chickens.
Except maybe the eating of them!
GOURMETGIRLFRIEND'S EGGPLANT & MOZZARELLA SANDWICH:
I always make my own breadcrumbs and quite often have some leftover. Once you have made your own you will never buy a packet of them again. it is so worth the little effort it takes.
They keep well in an airtight container in the fridge for quite a while.
Just use leftover bread (use good quality bread), take off the crust (feed them to your chooks!), and blitz in your food processor. It takes about 30 seconds!
I like to add extra goodness in with the crumbs. You can add all manner of things.
This crumb mix was made to coat loin pork chops so I had added loads of sage, lemon rind and Parmesan cheese. It goes amazing well on eggplant too. Did you know I LOVE eggplant? It is probably my favourite vegetable (along with beetroot). Some people do the whole salt thing. Me- well I have never ever had a bitter eggplant so I have never bothered.
I have made this dish several times. The eldest 2 boys LOVE it. It is really quite quick & easy and super scrummy. The mozzarella oozes out the sides....mmmm so good! It is substantial enough for a main course.
- 1 large eggplant
- home made breadcrumbs
- good quality Mozzarella (if you can, use Buffalo, if not use a good quality substitute)
- pesto (hopefully you have some of this in your fridge!)
- 1 egg (beaten with a dash of milk)
- flour for dusting
- S & P
Season the flour well with salt & pepper.
Place the flour, the crumbs and the egg into 3 SEPARATE bowls.
Slice the eggplant into 1cm thick rounds. Cut an even number as you will sandwich them.
Slice the mozzarella.
Place a piece of Mozzarella on one side of the eggplant sandwich & paste the other with pesto as in pic below:
Once all sandwiches are made add some EVOO to a shallow non-stick pan and fry on a gentle heat until brown.
Flip and do same to other side.
Drain on paper towel.
I think it is best served with a crunchy green salad with loads if fresh herbs. I add loads of dill as I really LOVE dill & eggplant together.
Today's tune is a new find courtesy of a lovely friend ;)
William Blake's words married with gorgeous music & voice.......how could it not be AMAZING?