September 15, 2010

Grilled Aubergines and Tomato Coulis

My grand-mother always says that a dish is even better if it looks nice. Eating with the eyes before eating with the mouth. I like that idea. It is true that a well presented dish will make you have an enjoyable experience before even starting to eat it.

This recipe, you might have guessed, was given to me by my grand-mother – although I have changed it slightly. Don’t you find it looks like a flower?

And here are more flowers, some beautiful sun flowers I found at the market. I had them in my shopping basket when I arrived at work on that day, and my colleague found them so nice that she went to the market to get some too! They brought sunshine in our flat.

Grilled Aubergines and Tomato Coulis – serves 6
  • • 4 aubergines, thinly sliced
  • • Olive oil
  • • Salt, pepper
  • • 2 cans chopped tomatoes, drained
  • • 2 cloves of garlic, chopped
  • • 1tbsp herbes de Provence

  • 1. Preheat the oven to 200°C.
  • 2. Place the aubergines slices on a baking sheet, sprinkle with salt and brush them with olive oil.
  • 3. Cook in the oven for about 40min, until they are cooked through but not burnt.
  • 4. Prepare the tomato sauce. Heat 2tbsp olive oil in a saucepan, add the chopped tomatoes without their juices, the garlic, the herbs, salt and pepper. Leave to cook on a medium to slow heat for about 30min, until it has reduced to a purée consistency.
  • 5. Leave to cool down the aubergines and the coulis. Place the sauce in a little pot and put in the centre of a plate of serving dish. Arrange the aubergine slices around it so that it looks like a flower.
  • Aubergines Grillées et Coulis de Tomates – pour 6 personnes
  • • 4 aubergines, coupées en fines tranches
  • • Huile d’olive
  • • Sel et poivre
  • • 2 boîtes de tomates concassées, égouttées
  • • 2 gousses d’ail, émincées
  • • 2cs d’herbes de Provence

  • 1. Préchauffer le four sur 200°C.
  • 2. Disposer les tranches d’aubergine sur une plaque à four, saupoudrer de sel et les brosser au pinceau avec de l’huile d’olive.
  • 3. Faire cuire au four pendant environ 40min, jusqu’à ce que les aubergines soient cuites mais pas brulées.
  • 4. Préparer la sauce tomate. Faire chauffer 2cs d’huile d’olive dans une casserole, ajouter les tomates sans leur jus, l’ail, les herbes, du sel et du poivre. Faire cuire à feu moyen à doux pendant environ 30min, jusqu’à ce que la sauce soit réduite en purée.
  • 5. Laisser les aubergines et le coulis refroidir. Placer ensuite le coulis dans un petit pot au centre d’une assiette et disposer les tranches d’aubergine autour, comme une marguerite.
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