Ingredients
- 2 lrg Aubergines, cut lengthways into 1/4" slices
- Â Â Extra virgin olive oil for brushing
- Â Â Salt and freshly grnd black pepper
- 2 x Crottin de Chavignol goat's cheeses or possibly, halved horizontally other small hard goat's cheese
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 x Red onion, 1/2" diced
- 1 x Clove garlic crushed
- 1 sm Aubergine, 1/2" diced
- 1/2 x Red pepper, 1/2" diced
- 1/2 x Yellow pepper, 1/2" diced
- 2 sm Courgettes, 1/2" diced
- 1 x Celery stick, 1/2" diced
- 25 gm Dry apricots
- 25 gm Dry apple, soaked for two hrs, 1/2" diced
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Maple syrup or possibly honey
- 1 Tbsp. Raisins, soaked in hot water till plump
- 3 Tbsp. Pine kernels
- Â Â Salt and freshly grnd black pepper
- 4 x Ripe plum tomatoes
- 1 sm Clov garlic, halved
- 1 sprg thyme
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 pch sugar, (optional)
- Â Â Good bunch rocket leaves
- 2 x Tomatoes, peeled, deseeded, cut into 1/2" diamonds
Description
Preheat Oven To 180c/350f/Gas 4. 1 Put The Aubergine Slices On A Baking Sheet, Brush With Extra Virgin Olive Oil, Season And Bake For Eight Min Or Possibly Till Tender. 2 Remove…
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