Eggplant, roasted mushroom, red bliss, spinach bake

Eggplant mushroom bake

There are certain things in the world I like a lot. I think of these things as “Claire-y.” Otters, for instance, or green chairs with unexpected drawers, or boxes with little secret compartments and little bottles in them. These things are claire-y. I was trying to think of a way to describe this, and I kept coming back to the word claire-y. I love eggplant, mushrooms, spinach and potatoes. I love them cooked these ways, and I love them all together. I also seem to be drawn to odd dishes that defy definition and categorization. I’m not sure what to call this? Is it a gratin? A tian? A bake? A casserole? (For some reason a casserole seems like something my fourth grade teacher from the 70s would make. The one with the polyester suit and the glasses on a chain.) As I understand it, most of these words describe the dish it was baked in. But I don’t know what my dish is called! ACK! I decided to call it a bake. Because it’s baked. Here’s what it involves…thinly sliced vegetables, each prepared in a slightly different way, layered together with some cheese and baked. That’s about it. The potatoes are boiled, the eggplant is fried, the mushrooms are roasted, and the spinach is sautéed. It’s quite easy though! It sounds like a lot of steps, but they’re all pretty easy and quick. And then when it’s done, what is it? It’s hearty and satisfying enough to be a main course, but it also works quite well as a side dish. It’s whatever you want it to be, I guess!

Eggplant mushroom bake

Today friends, instead of finding a song about casseroles, tians or bakes, I’m going to post this song that has been haunting me. It’s so beautiful and plaintive. When a song like this is an earworm, it’s like having a little ghost howling in your head! It’s Tommy Johnson’s I Want Someone to Love Me.

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