(Source: French Cookery, pages 92-93)


· 1 aubergine, sliced

· salt

· 2 onions, thinly sliced

· 2 red peppers, seeded and sliced

· 4 garlic cloves, crushed

· 6 tablespoons olive oil

· freshly ground black pepper

· 2 large courgettes

· 3 large tomatoes

· sprigs of fresh thyme and rosemary

· 3 tablespoons fresh white breadcrumbs

· 2 tablespoons grated Parmesan cheese

  1. Put the aubergine slices in a colander and sprinkle with salt. Leave for 30 minutes to exude their bitter juices. Rinse well under running cold water and pat dry.
  2. Sauté the sliced aubergine with the opinions, peppers and garlic in 4 tablespoons of the olive oil until golden. Spread the mixture over the base of a shallow oval ovenproof dish.
  3. Remove some of the peel in strips from the sides of the courgettes with a potato peeler, leaving some vertical stripes of green. Slice the courgette and tomato slices in alternate rows over the top of the sautéed vegetable mixture, overlapping them like fish scales. Season to taste with some salt and pepper and add a few sprigs of thyme and rosemary. Bake in a preheated oven at 190 °C/ 375 °F/ Gas Mark 5 for 25 minutes until golden.
  4. Remove the dish from the oven and sprinkle with the breadcrumbs and Parmesan. Drizzle a little more olive oil over the top if wished. Bake for a further 10 minutes until crisp and golden. Eat hot, warm or cold.

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