This dish takes time but it tastes great.Similar to ratatouille, but baked in layers in a baking dish and finished with Parmesan cheese and rosemary, it becomes a tangy, luxuriant meal.
There are claims that rosemary, besides being powerfully aromatic and delicious, improves the memory and promotes beauty and long life – I’d better get cooking!
INGREDIENTS
2 large courgettes, cut into long 5mm long
125 ml olive oil
4 rosemary sprigs
2 large red peppers
1 recipe quantity AUBERGINE CAVIAR
sea salt and freshly ground black pepper
freshly grated Parmesan cheese, for sprinkling
Tomato Sauce
4 tablespssons olive oil
1 onion, chopped
4 garlic cloves, finely chopped
6 tomatoes, chopped
1 teaspoon thyme leaves
1 tablespoon sweet balsamic vinegar
METHOD
Preheat the oven to 200°C
Combine the courgette slices, oil and rosemary in a bowl and season with salt and pepper, then cover and set aside to marinate.
Meanwhile, put the whole peppers on a baking sheet and roast for 40 minutes until the skins are charred and wrinkled. Transfer to a bowl, cover with cling film and set aside for 10 minutes or until the skins have loosened and the peppers are cool enough to handle. Using your fingers, peel and discard the charred skin from the peppers, then deseed and cut the flesh into long strips.
While the peppers are roasting, make the tomato base. Heat 3 tablespoons of the oil in a medium saucepan over a medium heat. Add the onion and garlic and cook, partially covered, for 4–5 minutes, stirring occasionally, until softened.
Add the tomatoes, thyme and the remaining oil, then reduce the heat to low and simmer l
for 35–40 minutes, stirring often to avoid burning. Add the reduced balsamic vinegar and season with salt and pepper.
Heat a ridged griddle pan, or heavy-based frying pan, over a medium heat. Drain the courgettes, giving them a shake to get rid of the excess oil, and reserve the rosemary. Griddle the courgettes for 1 minute on each side or until they have char-grilled marks. This will give them a lovely colour and flavour.
Now you are going to put it all together. Put half the courgette slices in a single layer in a baking dish. Spread half the aubergine caviar over, then cover with half the pepper strips and half the tomato base. Repeat the layers with the remaining ingredients. Chop the rosemary, sprinkle it over the gratin and bake in the preheated oven for 20 minutes.
Remove from the oven and turn on the grill to hot. Sprinkle the gratin with Parmesan and flash under the grill for 2–3 minutes until golden brown, then serve.
Original recipe French Brasserie Daniel Galmiche
Leave a Comment