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Aubergine, goat's cheese and cherry tomato stacks

message posted 02-Jul-08 20:11:43
To make the recipe spectacular, serve with a confit of cherry tomatoes.

75g butter
250g cherry tomatoes, halved
Sea salt and freshly ground black pepper
Olive oil
2 aubergines, cut into 1cm-thick slices (approx 12 slices per aubergine)
175g goat’s cheese, crumbled
Fresh rocket

1 In a small, heavy-based pan, melt the butter, add the cherry tomatoes and cook gently for 20 minutes, stirring occasionally. Season with salt and pepper.

2 Brush a heavy cast-iron griddle with olive oil and heat until the oil is just about to smoke. Place the aubergine slices on the griddle and cook for 2-3 minutes on each side until nicely marked, then drain on kitchen paper. Repeat with the remaining aubergine slices, brushing the griddle with oil between each batch.

3 Line a baking tray with greaseproof paper and lightly oil four metal rings measuring approximately 7cm in diameter. Place the rings on the baking sheet 5cm apart. Put a slice of aubergine in the base of each ring, top with some crumbled goat’s cheese and add a generous spoonful of the tomato mixture.

4 Season with a little salt and freshly ground pepper. Continue to fill the moulds, repeating the layers in the same way, until the mixture almost reaches the top. Finish with a slice of aubergine. Press the top down gently with the back of a spoon.

5 Bake in a preheated oven at 180C/350F/Gas 4 for 8-10 minutes until the cheese softens and starts to melt.

6 Place the stacks on warm serving plates and garnish with the fresh rocket.

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