AUBERGINES BAYILDI

[Louisa Chu]

AUBERGINES BAYILDI

Serves 4 as Sideor 2 as Main Dish.

From Le Cordon Bleu Paris Superior Cuisine.

• 2 eggplants
  
• olive oil
  
• 2 garlic cloves
  
• bunch basil
  
• ------
  
• 2 tomatoes
  
• 2 zucchini
  
• 60 g grated cheese
  
• 20 g fresh breadcrumbs
  

Halve eggplants lengthwise, then score around perimeter and in crosshatch pattern on flesh. Brush with olive oil and bake at 200C until golden. When cool enough to handle, spoon out flesh then chop well with garlic and basil. Refill shells and chill.

Peel tomatoes, then slice as desired. Slice zucchini to same thickness then lightly sautee in olive oil.

Mix cheese - parmesan, gruyere, etc. - with breadcrumbs.

Fill eggplant with vertical, alternating slices of tomato and eggplant, press on breadcrumb/cheese mixture, sprinkle with olive oil.

Bake at 200C until golden. Remove from oven and cool to just warm before serving. Can also be served chilled.

Keywords: Main Dish, Side, Vegetarian, Easy

( RG274 )