| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 1 |
|
Aubergine; banana sliced |
| 20 |
lg |
Spinach leaves |
| 2 |
|
Tomatoes cut into 1/4s |
| 1 |
lg |
Courgette; thickly sliced on a |
|
|
; slant |
| 2 |
|
Red peppers; roasted and skinned |
| 2 |
|
Yellow peppers |
| 8 |
|
Cloves garlic |
| 10 |
|
Basil leaves |
| 1 |
|
Pinches fresh thyme |
| 1 |
cn |
Plum tomatoes; strained |
| 6 |
|
Ripe plum tomatoes; coarsely chopped |
| 10 |
|
Basil leaves |
| 4 |
|
Tarragon leaves |
| 2 |
tb |
Vinegar |
| 50 |
ml |
Olive oil |
| 1 |
|
Pinches sugar |
| 1 |
|
Pinches salt |
| 2 |
|
Shallots; sliced |
INSTRUCTIONS
COULIS
For the coulis, marinate all the ingredients for 1-2 hours. Remove the
shallots and pass through a sieve. Allow to stand in the fridge.
Cook the garlic very gently in the olive oil until soft. Allow to cool. Put
some of the garlic oil into a hot pan and warm through the tomato 1/4s and
roasted pepper. Fry the aubergine until golden brown and tender on both
sides. Drain on some kitchen paper.
Blanch the spinach leaves in boiling water and then put into cool water.
Dry on a tea towel being careful not to tear them. Fry the courgettes until
golden brown but still firm.
Line a salad ring with the spinach leaves and place a slice of aubergine in
the bottom. Arrange the rest of the vegetables into the centre of the ring.
Place another slice of aubergine on top and fold the spinach leaves over
the top making a parcel effect.
Place into a moderate oven to warm through. Serve with the coulis.
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