Aubergine And Cheese With Tangy Tomato Sauce

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Starter	4	Servings

INGREDIENTS

1	kg	Large Aubergines, halved
2	t	Olive Oil
1		Clove Garlic, crushed
6	t	Plain Flour
100	g	Fromage Frais
3		Free Range Eggs
60	g	Pecorino Cheese, grated
60	g	Provlone Picacante, or
		other mature
		hard cheese –
		grated
1		Red Pepper, small – peeled
		and
		finely chopped
3	t	Basil, finely chopped
		Salt and Freshly Ground
		Black Pepper to taste
3	T	Extra Virgin Olive Oil
1 1/2	T	Walnut Oil
750	g	Tomatoes, skinned cooked
		and
		cooled
1 1/2	T	Raspberry Vinegar

INSTRUCTIONS

Preheat oven to Gas Mark 6 / 190Â°c/ 375Â°f. Put aubergine cut side
down on a baking sheet and place in oven for about 45 minutes or  until
soft. Leave to cool. Lower temperature to Gas Mark 5 / 180Â°c /
350Â°f. Peel off aubergine skin, mash the flesh and squeeze out
moisture. Place the flesh in a blender with olive oil, garlic, flour,
fromage frais, eggs and cheese's; blend until smooth. Add salt and
pepper. Butter a 1 1/4 litre terrine dish and line with buttered
greaseproof paper. Pour in half aubergine mixture and smooth. Cover
with chopped pepper and basil, then the remaining aubergine mixture.
Smooth top and cover dish with foi. Place in a large dish or roasting
pan containing 2.5cm depth of water and cook in the oven for 55 - 60
minutes or until the terrine is firm to touch. Allow to cool, then
chill for several hours. To make the sauce, put all the ingredients  in
a clean bowl, whisk well and add seasoning.  Converted by MC_Buster.
NOTES : Chef:Jean Davies  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 405 Calories From Fat: 180 Total Fat: 20.5g Cholesterol: 37.4mg Sodium: 1395.1mg Potassium: 781.5mg Carbohydrates: 33.4g Fiber: 8.7g Sugar: 7.3g Protein: 24.7g