| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Sami | Food, Fresh | 4 | Servings |
INGREDIENTS
| 2 | Aubergines, cut lengthways | |
| into | ||
| 1/4" slices | ||
| Olive oil for brushing | ||
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Crottin de Chavignol goat's | |
| cheeses or halved | ||
| horizontally | ||
| other small firm goat's | ||
| cheese | ||
| 2 | T | Extra virgin olive oil |
| 1 | Red onion, 1/2" diced | |
| 1 | Clove garlic crushed | |
| 1 | Aubergine, 1/2" diced | |
| 1/2 | Red pepper, 1/2" diced | |
| 1/2 | Yellow pepper, 1/2" diced | |
| 2 | Courgettes, 1/2" diced | |
| 1 | Celery stick, 1/2" diced | |
| 25 | g | Dried apricots |
| 25 | g | Dried apple, soaked for two |
| hours 1/2" diced | ||
| 2 | T | Balsamic vinegar |
| 2 | T | Maple syrup or honey |
| 1 | T | Raisins, soaked in warm |
| water until plump | ||
| 3 | T | Pine kernels |
| Salt and freshly ground | ||
| black pepper | ||
| 4 | Ripe plum tomatoes | |
| 1 | Clov garlic, halved | |
| 1 | Sprig thyme | |
| 4 | T | Extra virgin olive oil |
| 1 | Pinches sugar, optional | |
| Good bunch rocket leaves | ||
| 2 | Tomatoes, peeled deseeded | |
| cut into 1/2" | ||
| diamonds |
INSTRUCTIONS
Preheat oven to 180c/350f/Gas 4. 1 Put the aubergine slices on a baking sheet, brush with olive oil, season and bake for eight minutes or until tender. 2 Remove the aubergine slices from the oven and cool. Leave the oven on. Use the aubergine slices to line ramekin dishes, each about 175ml/6fl oz capacity. 3 The slices should overlap each other, leaving no gaps, and hang over the rim of the dish so that they can be used to cover and secure the caponata filling. 4 For the Caponata: Heat the olive oil in a pan and add the onion and garlic. Cook for a minute before adding the remaining vegetables and dried fruit. Cook on a medium heat for 10 minutes or until softened and lightly golden. 5 Add the balsamic vinegar, maple syrup or honey and raisins, and mix well to form a sweet and sour sauce. Finally add the pine kernels and season. 6 To combine, put a 1/2" layer of caponata into the aubergine lined dishes. Top with a piece of goat's cheese followed by more caponata. 7 Fold over the aubergine slices to secure the filling and press down to ensure the filling is compact. Place on a baking sheet and bake for 4-5 minutes, until just warmed through. 8 To make the Tomato Oil: Quarter the tomatoes and blend to extract the juice. Strain the tomato juice into a pan, add the garlic and thyme, and bring to the boil. Reduce to a simmer and cook until reduced to half. 9 Remove from the heat, strain again and cool. Whisk the olive oil, season and add a pinch of sugar if necessary. This oil may be made 3-4 days in advanced and kept in the fridge.) 10 Carefully unmould the warm charlottes onto serving plates and garnish with rocket and diced tomato and a little tomato oil. Hint - as an alternative to goat's cheese, why not use mozzarella? Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 155
Total Fat: 17.7g
Cholesterol: 37.4mg
Sodium: 1168.8mg
Potassium: 539.8mg
Carbohydrates: 33.2g
Fiber: 6.3g
Sugar: 6.8g
Protein: 23g