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Cover: Kitchen in the city

10Apr 14

Warm aubergine and chevre fondant!

 

w-tortino-con-chevre-ukTranslation by Alessandra Dubini – Marlborough College

I was walking around the streets of Paris in search for some inspiration, and suddenly I saw this beautiful purple shaped aubergines that really striked me. I therefore could not stop myself from buying a few to prepare something special for my special readers!

Im a strong believer that in each shape, colour and form there is a natural beauty. It sometimes has to be shaped or looked for and other times it is obvious. It is very important in my job to use these natural beauties within an ingredient to enhance the beauty of another ingreadient.

These aubergines are small and with a hard pulp, an eye catching purple. Contrasted by a sweet flavour. This morning I decided to therefore prepare an aubergine pie, a simple and satisfying recipe that only took me 15 minutes.

I turn on the grill of the oven. And I then wash and dry the aubergines, the pepper and the cherry tomatoes. In a casserole you warm some garlic with the skin with some oil and you add the cherry tomatoes ( that have been cut into quarters) and after a while the pepper which I had previously diced. I leave the pepper to soften for a few minutes and I then add the aubergine in small pieces.  After 5 minutes I then added 10 sliced basil leaves and a handful of black olives cut into half. It will all be ready in 5 minutes.

I cover an oven tray with a oven with baking paper, and I lay on it four molds and I fill them with the aubergines and peppers and on top of it I put a slice of chevre. In the oven the chevre softens. It becomes a cream, with a little touch of salty and the contrast of he sweet aubergine and the pepper. It will only take a few minutes to melt and to become gold. To help myself out to move the Pie from the oven tray to the plat I use a scoop and nothing else.

 

Cooking tips: If you cannot find the small aubergines you can youse the light purple aubergines as well. If you only have the really dark ones then you have to slice them and cover them with big salt and wait for them to make water. The water that comes out of it is the sour bit of the aubergine, you then wash them and dice them.

Warm aubergine and chevre fondant!
 
Ingredients
  • 300g of small aubergines
  • 100g cherry tomatoes
  • 30g black olives
  • ½ red pepper
  • 2 garlic slices
  • 15 basil leaves
  • 4 chevre
  • 3 spoons of olive oil
Instructions
  1. Switch on the owen grill (70%)
  2. Clean and cut the vegetables
  3. In a pan warm garlic and oil
  4. Add the tomatoe cut in four
  5. After 5' add the pepper, sfter 10' the aubergine
  6. Cook 10'
  7. Add the remaining ingredients
  8. adjust salt and pepper
  9. Fill the mold with the prepared ingredients
  10. add 1 slice of chevre
  11. Grill for 5'.

 

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