| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Aubergines |
| 1 |
T |
Flour, seasoned |
| 4 |
T |
Olive oil |
| 60 |
g |
Butter |
| 450 |
g |
Tomato concasse |
|
|
Shredded basil leaves |
| 10 |
|
Black olives, stoned and |
|
|
chopped |
|
|
Goats' cheese |
| 2 |
|
Cloves garlic, crushed |
| 125 |
g |
Nettles, washed and shredded |
| 1 |
|
Shallot, finely chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 220C/425F/gas7. Cut out a circle of sliced
aubergine and griddle on both sides. Mix the sliced goats' cheese with
olive oil, crushed garlic, sliced nettles, chopped shallot, chopped
rosemary, parsley and celery and leave preferably overnight. To
assemble the dish fry off the slices of aubergine in the oil and
butter and place a layer of aubergine at the base of a metal cutter,
place a layer of goats' cheese on top, and a little tomato concasse
with shredded basil leaf, chopped black olives and a drizzle of the
marinade. Repeat the process 3 times. Place into the oven and cook for
around 8-10 minutes. Serve with a balsamic and olive oil dressing and
deep fried leaves of basil topped with deep fried carrot sticks.
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