If you like cooking as I do, there’s really nothing better than making something up from ingredients you randomly happen to have at home and have it turn out really great, just as Adam Roberts did with his yummy creamed mushrooms on toast recipe. Earlier this week I discovered some 2-week old eggplants in my fridge. I hear you – yuck, but they were still surprisingly fresh. Despite my good intentions when I bought the eggplants, starting a company leaves very little time for sleep, not to mention cooking (hey, we started auntieChef because we really need it ourselves…!). Anyway, some digging around unearthed a couple of onions, some milk (again, 2 weeks old – but it was organic and those apparently keep), some butter, and inspiration hit – bechamel sauce for an eggplant and onion lasagna. Cut and roast eggplants, sautée onions, put lasagna noodles in pan, pour mix of eggplants, onions and bechamel sauce, sprinkle mozzarella on top – and voila, food for the rest of the week. I usually don’t cook because even if I have time, I hate eating the same thing 3 days in a row, but this time it was so good I didn’t mind!
Making up recipes that include slightly healthier ingredients than butter and mozzarella will be addressed in another post…
Filed under: Homestyle cooking
