Since I’m MOFOing jointly with Tami this year, there’s still chance to do some cooking that isn’t part of our project. As soon as I saw the Scalloped Potatoes and Eggplant Bacon recipe appear on the PPK blog I knew I’d be making it. I had made the bacon once before during testing and it didn’t really get crisp but that wasn’t a problem here because it’s covered in sauce anyway.
It’s not a dish to start putting together when you get in late from work but it was perfect for pottering around the kitchen on a wet, dark Sunday afternoon. Matthew only picked up 1 aubergine instead of 1lb, but fortunately it was quite a heavy one so I just scaled down everything else accordingly (except the sauce, because I wanted to use the extras for another project I’ll be writing up soon).
This was deliciously comforting and rich and I definitely recommend it for a cold Sunday. I took leftovers to work the next day and heated them in my office – the next person who came in sniffed the air and asked if I’d been eating bacon. Can praise get higher?