Aubergine and courgette Charlotte with rustic tomatoes

Ingredients

  • 4 aubergines, roasted whole
  • black pepper
  • 2 courgettes, finely diced and fried in olive oil
  • 250 g cooked basmati rice
  • 100 g pine kernels, toasted
  • 125 g gorgonzola cheese
  • pinch of cayenne pepper
  • pinch of paprika
  • juice of 1 lemons
  • 1 tbsp mint, finely chopped
  • 1 tbsp coriander, finely chopped
For the rustic tomatoes:

  • 100 ml olive oil
  • 12 clove garlic, left whole but peeled
  • 1 tbsp thyme, leaves only
  • few sprigs of rosemary
  • 2 tsp caster sugar
  • 2 tsp rock salt
  • 1 kg ripe plum tomatoes
  • 1 tbsp sherry vinegar
To serve:

  • rocket and mitzuna lettuce
  • parmesan shavings

Description

Oodles Of Sensational Summer Flavours Tempt The Taste Buds In This Glorious Vegetarian Recipe From Paul Bloxham

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