Essentially Aubergines by Nina Kehayan

Author:Nina Kehayan
Language: eng
Format: epub
Tags: COOKING / General
ISBN: 9781909808744
Publisher: Grub Street Publishing
Published: 2011-05-18T00:00:00+00:00

For 6 people

1 lb 2 oz (500 g) aubergines

14 oz (400 g) courgettes

1 lb 5 oz (600 g) large ripe tomatoes

3 onions

4 garlic cloves

2 tbs chopped parsley

Herbes de Provence

8 fl oz (250 ml) olive oil

Salt and pepper

Garnish:

basil

1 green or red pepper

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Wash aubergines and courgettes and cut into thin slices without peeling. Place tomatoes in boiling water for a few minutes, remove and peel. Cut into even slices and set aside to drain.

Chop onions. Crush garlic. Mix these ingredients together with the parsley and Herbes de Provence.

Heat oil in a large pan and fry aubergine slices on both sides. Leave to drain on absorbent paper towels. Add more oil as required. Do not fry too many slices at a time.

Spread a layer of aubergine slices in the base of a greased 2 inch (5 cm) deep pie mould, overlapping a little. Continue with layers of the Herbes de Provence mixture, courgettes, tomatoes and aubergines, finishing with aubergines. Season with salt and pepper.

Cover with foil, and cut a few steam holes into it. Place in the oven and cook for 45 minutes.

Before serving, turn out on to a hot serving plate. Decorate with fresh basil leaves or rings of red and green pepper.

Like ratatouille, this loaf can be served cold and makes a very good first course.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.