| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Aubergines |
| 1 |
tb |
Flour; seasoned |
| 4 |
tb |
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
AUBERGINE
MARINADE
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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: to know him is to love him”