Marinated goats' cheese with aubergine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Aubergines |
| 1 | tablespoon | Flour; seasoned |
| 4 | tablespoons | Olive oil |
| 60 | grams | Butter |
| 450 | grams | Tomato concasse |
| Shredded basil leaves | ||
| 10 | Black olives; stoned and chopped | |
| Goats' cheese | ||
| 2 | Cloves garlic; crushed | |
| 125 | grams | Nettles; washed and shredded |
| 1 | Shallot; finely chopped | |
| Salt and pepper | ||
Directions
AUBERGINE
MARINADE
Preheat the oven to 220C/425F/gas7. Cut out a circle of sliced aubergine and griddle on both sides.
Mix the sliced goats' cheese with olive oil, crushed garlic, sliced nettles, chopped shallot, chopped rosemary, parsley and celery and leave preferably overnight.
To assemble the dish fry off the slices of aubergine in the oil and butter and place a layer of aubergine at the base of a metal cutter, place a layer of goats' cheese on top, and a little tomato concasse with shredded basil leaf, chopped black olives and a drizzle of the marinade. Repeat the process 3 times.
Place into the oven and cook for around 8-10 minutes.
Serve with a balsamic and olive oil dressing and deep fried leaves of basil topped with deep fried carrot sticks.
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Carlton Food Network
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