Provencal gateau of sun drenched vegetables with fresh toma
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Aubergine; banana sliced | |
| 20 | larges | Spinach leaves |
| 2 | Tomatoes cut into 1/4s | |
| 1 | large | Courgette; thickly sliced on a |
| ; slant | ||
| 2 | Red peppers; roasted and skinned | |
| 2 | Yellow peppers | |
| 8 | Cloves garlic | |
| 10 | Basil leaves | |
| 1 | Pinches fresh thyme | |
| 1 | can | Plum tomatoes; strained |
| 6 | Ripe plum tomatoes; coarsely chopped | |
| 10 | Basil leaves | |
| 4 | Tarragon leaves | |
| 2 | tablespoons | Vinegar |
| 50 | millilitres | Olive oil |
| 1 | Pinches sugar | |
| 1 | Pinches salt | |
| 2 | Shallots; sliced | |
Directions
COULIS
For the coulis, marinate all the ingredients for 1-2 hours. Remove the shallots and pass through a sieve. Allow to stand in the fridge.
Cook the garlic very gently in the olive oil until soft. Allow to cool. Put some of the garlic oil into a hot pan and warm through the tomato 1/4s and roasted pepper. Fry the aubergine until golden brown and tender on both sides. Drain on some kitchen paper.
Blanch the spinach leaves in boiling water and then put into cool water.
Dry on a tea towel being careful not to tear them. Fry the courgettes until golden brown but still firm.
Line a salad ring with the spinach leaves and place a slice of aubergine in the bottom. Arrange the rest of the vegetables into the centre of the ring.
Place another slice of aubergine on top and fold the spinach leaves over the top making a parcel effect. Place into a moderate oven to warm through. Serve with the coulis.
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