On Wed, 27 Dec 2006 18:40:05 -0800, sf wrote:

>On Wed, 27 Dec 2006 17:35:28 -0600, Melba's Jammin'
> wrote:
>>
>>Yes, well when The Look has to be directed to Small Child AND the
>>Grandfather, the Baba's ship has left port and sunk in the harbor.
>>Honest to Alex, I can't win! EVERYbody gangs up on me.
>
>Not exactly *everybody*.
><sigh>
>I can relate, sometimes you feel like the only enlightened one in a
>family of cave people.

Or as my dear late-daddy used to say, some days you're the dog, some
days you're the fire hydrant.

TammyM

ObFood:

AUBERGINES BAYILDI

Servings: 2 as a main dish, 4 as a side
From Le Cordon Bleu Paris Superior Cuisine.

2 eggplants
olive oil
2 garlic cloves
bunch basil
------
2 tomatoes
2 zucchini
2-1/8 oz grated cheese
3/4 oz fresh breadcrumbs

Halve eggplants lengthwise, then score around perimeter and in
crosshatch pattern on flesh. Brush with olive oil and bake at 200C
until golden. When cool enough to handle, spoon out flesh then chop
well with garlic and basil. Refill shells and chill.
Peel tomatoes, then slice as desired. Slice zucchini to same thickness
then lightly sautee in olive oil.
Mix cheese - parmesan, gruyere, etc. - with breadcrumbs.
Fill eggplant with vertical, alternating slices of tomato and
eggplant, press on breadcrumb/cheese mixture, sprinkle with olive oil.

Bake at 200C until golden. Remove from oven and cool to just warm
before serving. Can also be served chilled.