Salad of roasted red peppers and eggplant caviar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red peppers | |
| Olive oil | ||
| 2 | Cloves garlic; finely chopped | |
| 1 | Lemon; juice of | |
| 2 | tablespoons | Chopped basil |
| Salt and pepper | ||
| 6 | Ripe tomatoes | |
| 3 | Cloves garlic | |
| 10 | Basil leaves | |
| 1 | Bay leaf | |
| 3 | Shallots; sliced | |
| 15 | Crushed black peppercorns | |
| Salt | ||
| 2 | Aubergines | |
| 7 | cloves | Olive oil |
| ½ | Lemon; juice of | |
| 1 | Clove garlic; finely chopped | |
| 1 | tablespoon | Chopped parsley |
| Salt and pepper | ||
| 1 | Log of goat's cheese | |
| Olive oil | ||
| Chopped garlic | ||
| Black pepper | ||
| 2 | tablespoons | Balsamic vinegar |
| 6 | tablespoons | Olive oil |
| Salt and pepper | ||
| 6 | Black peppercorns; crushed | |
| Basil leaves | ||
| Chives | ||
| 8 | Black olives; pitted | |
Directions
ROASTED RED PEPPERS
CURED TOMATOES
AUBERGINE CAVIAR
GOAT'S CHEESE
VINAIGRETTE
GARNISH
Roasted red peppers: brush the peppers with olive oil. Grill over a flame or under the grill until the skin has blackened. Remove from heat and cover, leave to cool. When cool, remove the skin and cut open. Remove seeds and ribs and using a round cutter, cut out into circles. Marinate in olive oil, lemon juice and chopped basil.
Cured tomatoes: peel the tomatoes, cut into wedges and remove seeds. Salt and set aside for as long as possible. Cut them into rounds in the same way as the peppers. Arrange on a baking sheet, cover with olive oil and add crushed garlic, basil leaves, bay leaf, sliced shallots and pepper. Cook in a very low oven (110C) uncovered for about 11/4 hours.
Aubergine caviar: Cut the aubergine in half lengthways and roast in a low oven at 160C for about 40 minutes. Remove from the oven and allow to cool, then remove flesh and chop. Place in a sieve or kitchen towel to strain.
Add lemon juice then mix in the olive oil, the chopped garlic and parsley.
Season to taste.
Goat's cheese: cut the cheese into rounds 3-4mm thick. Trim each to the same size as the tomatoes and peppers, and marinate in olive oil, crushed pepper and chopped garlic.
Presentation: place a spoonful of aubergine caviar in the centre of the plate. Overlap rounds of tomato, cheese and red pepper around it. Decorate with basil leaves and drizzle over the vinaigrette.
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Carlton Food Network
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