TL regarding the asparagus why not roast it with the peppers I love roasted aspargus drizzled with olive oil a little black pepper and some garlic as well.

That would work, too!

great thread TL

i make this for harrison and he loves it, i use creme freche instead of cream

does anyone know a aubergine recipe?

loz - i haven't got a specific aubergine receipe, but i know in restaurants i've had baked aubergine with pasta and a tomato/basil type sauce with melted cheese on top... could either make a sauce, or heinz do a baby tomato/basil cook in sauce

This is what we make for ourselves but haven't tweaked or tried on Theakston yet, just thought it gives you something to work from:

Melanzane Parmigiana

Serves: 2
Ingredients

2 Aubergines (depending how hungry you are!)
1 tbsp olive oil
Frylight or 0.5 tbsp Olive Oil
2 Cans chopped tomatoes
2 Garlic cloves
1 Lemon
Fresh basil
Cheddar Cheese (about 100g) - grated
Parmesan (about 20g) - grated
Pinch of sugar
Salt & Pepper
Method

Put the chopped tomatoes in a pan on medium heat and add 1tbsp oil, the juice of one lemon, the garlic cloves and some torn fresh basil with a pinch of sugar. Cover and simmer for 30mins.

Trim the aubergines and cut lengthways into thick slices. Sprinkle with salt and leave to drain in a colander for 30mins (so do it alongside the sauce for ease).

Preheat the oven to 200 deg celsius/400f/GM6

Then rinse the aubergine slices, drain, and pat dry on paper towels.

Brush the aubergines with oil or frylight on both sides and place on baking tray(s) and roast them in the oven for 10mins on each side. Whilst this is going on, take the lid off your sauce, season it, and allow it to simmer for 20mins (so again you can do this alongside the aubergines).

Then get two individual lasagne dishes and spoon some sauce into the dish. Place a piece of aubergine on top of this, then some grated cheese, then more sauce. Keep layering sauce/aubergine/cheese until you get to the last piece of aubergine which you then just top with some parmesan.

Place in the oven for 30mins or until the cheese is bubbling and golden.

Alternatively, you can use a medium lasagne dish and put both aubergines in it and layer them in whatever way works (e.g. 2 slices alongside each other) and then serve on plates. The thing I love about this dish is that it's easy to make more or less for the number of people and either do in individual dishes, or like a big bake that you can then split between people. You can also easily alter it to your preference. For example, Sam and I have it every Friday night and I do us 3 aubergines and 3 cans of tomatoes instead of 2, and we add more garlic and basil. You can just tweak it to your preference

-------------------

I also do stuffed aubergines with rice, chopped toms & veg topped with feta for us but could use cheddar for babies.

^^ That sounds yummy and will have to try it!! Thanks, Kitten.

i did isabel omlette for lunch today (fried in olive oil) and she loved it now this is the bizarre bit...i had some puree parsnip and sweet potato so mixed that in before i fried it and it added a really nice sweet flavour to it...must be why she liked it!!!

i guess that'd be an easy way to get LO to try different flavours and eat different stuff...just do like your own homemade version of spanish omlette with puree or whole veggies blended in...?

Good idea, Wishing. I think I will try that for bfast this weekend. Not sure I can be bothered to puree anything, though. Otter might have to deal with veggie chunks.

thanks kitten that sounds yummy, know what we will be having for tea tomorrow :-)