Sounds a very good recipe and tasted OK but somehow it ended up lacking. The problem may have been making the cuts for the bacon and garlic too small. Worth considering an different approach of making one large slit and then layering in the garlic and bacon. Also, need to think about the heat in which to roast.
- Olive oil
Cut small incisions in the aubergine and then insert alternating small pieces of garlic and bacon. Place in the oven, cover with a little olive oil (to help stop burning?) and bake slowly.
Good for using up….
Tips for next time
- Using brown mushrooms seems to impart a brown or darkish colour to the dish. Using white mushrooms is probably worth a try to help keep the colour of the other vegetables more appealing.