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Gratin of Aubergine with Goats Cheese

( for 4)
A "Clos de Muriers" Recipe.
This dish was invented, tried out and broadcast live on WLR by phone from this rented house in Langueduc in July 2004.
4 Aubergines
4 Med Onions
1 Head Garlic
1 kg (2 lbs) Ripe Vine Tomatoes (or equivalent in Tinned)
1 tablespoon Balsamic Vinegar
1 tablespoon Sugar
Salt and Pepper
200g (7 oz.) Goats Cheese
Small Bunch Fresh Basil
Olive Oil for Frying
1 Glass Red wine
Slice the Aubergines-not too thinly into about half inch slices.
Fry these in olive oil until browned on both sides, put to one side.
Peel and slice the onions thinly, peel and slice the garlic thinly.
Sweat these in some olive oil in a lidded pot until soft and transparent.
Chop the tomatoes roughly and fry these in olive oil until they start to collapse.Add in the vinegar, sugar, salt and pepper, and the glass of red wine and cook briskly until you are left with a soft mush.
Chop the Basil roughly and stir in.
Preheat the oven to 200C, 400F,Gas 6.
Have ready an ovenproof casserole or small roasting tin.
Layer up the vegetables as you would a lasagne.
Start with a layer of the aubergine, then the softened onion and garlic, then cover with the tomatoes, and so on.
Finish with the tomato mixture on top.
Cut the cheese into chunks and scatter over the top.
Cook this in the preheated oven for 30 mts approx or until the cheese is brown and melting.
Serve with some plain boiled new potatoes this makes a light vegetarian dinner or it could serve as a side dish for a grill or roast for a lager number.



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