Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Aubergine gateaux

11 September 2006
Aubergine gateaux

Ingredients

(serves one)

1 large aubergine
1 large beef tomato
100g mozzarella cheese
50g pesto
10g butter
Dash of olive oil

Method

Slice aubergine5-10mm thick place on a wire rack sprinkle with salt cover with clingfilm and leave for at least 20 minutes. Rinse gently and dry. Add a knob of butter and a dash of olive oil to a hot pan lightly fry until golden on both sides. Season.

Blanch tomato in boiling water and slice 5-10mm thick. Trim mozzarella into matching slices.

Layer a slice of aubergine pesto tomato seasoning and mozzarella. Repeat as required.

Bake in a medium oven for 10 minutes or until cheese begins to melt.

Meanwhile build a salad nest in centre of plate place gâteaux on top. Spoon hot or warm ratatouille around base and arrange three deep-fried or raw basil leaves around it.

Garnish with chervil.

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