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Ingredientes
- 2 lrg Aubergines, cut lengthways into 1/4" slices Extra virgin olive oil for brushing Salt and freshly grnd black pepper
- 2 x Crottin de Chavignol goat's cheeses or possibly, halved horizontally other small hard goat's cheese
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 x Red onion, 1/2" diced
- 1 x Clove garlic crushed
- 1 sm Aubergine, 1/2" diced
- 1/2 x Red pepper, 1/2" diced
- 1/2 x Yellow pepper, 1/2" diced
- 2 sm Courgettes, 1/2" diced
- 1 x Celery stick, 1/2" diced
- 25 gm Dry apricots
- 25 gm Dry apple, soaked for two hrs, 1/2" diced
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Maple syrup or possibly honey
- 1 Tbsp. Raisins, soaked in hot water till plump
- 3 Tbsp. Pine kernels Salt and freshly grnd black pepper
- 4 x Ripe plum tomatoes
- 1 sm Clov garlic, halved
- 1 sprg thyme
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 pch sugar, (optional) Good bunch rocket leaves
- 2 x Tomatoes, peeled, deseeded, cut into 1/2" diamonds
Direcciones
- Preheat oven to 180c/350f/Gas 4.
- 1 Put the aubergine slices on a baking sheet, brush with extra virgin olive oil, season and bake for eight min or possibly till tender.
- 2 Remove the aubergine slices from the oven and cold. Leave the oven on. Use the aubergine slices to line ramekin dishes, each about 175ml/6fl ounce capacity.
- 3 The slices should overlap each other, leaving no gaps, and hang over the rim of the dish so which they can be used to cover and secure the caponata filling.
- 4 For the Caponata: Heat the extra virgin olive oil in a pan and add in the onion and garlic. Cook for a minute before adding the remaining vegetables and dry fruit. Cook on a medium heat for 10 min or possibly till softened and lightly golden brown.
- 5 Add in the balsamic vinegar, maple syrup or possibly honey and raisins, and mix well to create a sweet and sour sauce. Finally add in the pine kernels and season.
- 6 To combine, put a 1/2" layer of caponata into the aubergine lined dishes. Top with a piece of goat's cheese followed by more caponata.
- 7 Fold over the aubergine slices to secure the filling and press down to ensure the filling is compact. Place on a baking sheet and bake for 4-5 min, till just warmed through.
- 8 To make the Tomato Oil: Quarter the tomatoes and blend to extract the juice. Strain the tomato juice into a pan, add in the garlic and thyme, and bring to the boil. Reduce to a simmer and cook till reduced to half.
- 9 Remove from the heat, strain again and cold. Whisk the extra virgin olive oil, season and add in a healthy pinch of sugar if necessary. This oil may be made 3-4 days in advanced and kept in the fridge.)
- 10 Carefully unmould the hot charlottes onto serving plates and garnish with rocket and diced tomato and a little tomato oil.
- Hint - as an alternative to goat's cheese, why not use mozzarella
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 188 | 54% |
| Total Fat 21.27g | 27% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 1197mg | 34% |
| Total Carbs 39.75g | 11% |
| Dietary Fiber 12.7g | 42% |
| Sugars 23.97g | 16% |
| Protein 5.29g | 8% |
