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

Gallette of crispy aubergine, parmesan biscuit and spicy tomato salsa

11 September 2006
Gallette of crispy aubergine, parmesan biscuit and spicy tomato salsa

Ingredients

(serves one)

50g thinly sliced aubergine
25g grated fresh Parmesan
12g unsalted butter
25g mixed leaves
1fl oz vinaigrette infused with basil
12g plain flour
1 egg yolk

For the dressing 2 fl oz tomato sauce thin
12g black olives diced small
½fl oz balsamic vinegar
Mix these together

Method

Pass aubergines through seasoned flour. Deep fry for 1½-2 minutes until crispy. Drain.

Mix butter Parmesan flour and egg yolk to form a paste.

Roll in to hazelnut-sized balls and place on lightly greased baking tray. Pat down. Bake in a hot oven until crisp and golden. Place on a cooling-wire.

To assemble place a few leaves on plate. Toss rest of leaves in basil vinaigrette. Place a disc of aubergine on leaves. Build up layers with rest of leaves aubergine and Parmesan biscuits.

Drizzle plate with tomato salsa dressing.

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