Wednesday, June 15, 2011

Week 24: Schnitzles Provencale

The Recipe
2 Schnitzles or pork chops
2 tsp oregano
1 clove garlic
salt, pepper
Oil for cooking

1/2 squash
1/2 eggplant
3 tomatoes
1-2 tsp oregano
fresh basil (optional)
1 tbsp oil
2-3 cloves garlic
1 tbsp balsamic vinegar

Cut squash, eggplant, tomatoes and garlic into thin slices. Place layer-wise in an ovenproof dish, sprinkle with oil, balsamico, basil and oregano. Bake at 180C for about an hour.

Meanwhile, blot meat with papertowels and sprinkle with diced garlic, oregano, salt and pepper. Cook in a pan until done.

The Verdict
Not bad, but nothing special either. I LOVE a good ratatouille, but unfortunately this wasn't it. The tastes didn't mix properly, so it ended up being a tad blah. Not worth it for the effort put into it.

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