{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Gratin of Aubergines

2 Large Aubergines
4 Courgettes
2 lbs. Vine Tomatoes
1 tsp. Sugar
2 Tbs. Balsamic Vinegar
Salt and Black Pepper
Olive Oil for frying.

Slice the Aubergines into half inch slices.
Using a good solid based frying pan fry them in batches in olive oil until browned on the outside and soft in the middle.
Watch them carefully as you do this as you don't want them to burn and they seem to absorb a lot of olive oil so you have to keep adding more to stop them drying up.
As soon as they are cooked lay them on the bottom of an oven proof gratin dish (a swiss roll tin will do at a pinch).
Slice the courgettes into similar slices and fry them until browned in olive oil also.
Lay these on top of the Aubergines.
Slice the tomatoes and cover the Courgettes and Aubergines with these slices interleaving so they are covered completely.
Sprinkle the sugar and vinegar on the top and sprinkle over the salt and pepper.
Heat the oven to Gas 4, 175 C, 350 F.
Put the dish in the oven at this temperature for about 30 to 45 mts. until the tomatoes have started to blacken at the edges.
This makes an excellent vegetarian main cource when served with potatoes or rice and it also is a very easy side vegetable to serve with a roast or a stew.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef