Griddled aubergines and courgettes with goat’s cheese
This dish is easy to prepare. You can use another semi-firm goat’s cheese in place of the Clacbitou if you wish – one that not too strong, otherwise it will overwhelm the flavour of the griddled vegetables. A chilled tomato tartare provides a refreshing contrast. Serve as a starter or light lunch or supper.
SERVES 4
1 long courgette (about 200g), trimmed
1 good, firm aubergine (about 250g), trimmed
150ml light olive oil
1 Clacbitou or other flavourful not too strong, semi-firm goat’s cheese, such as Charolais, cut into rounds about 3mm thick
Sea salt and freshly ground pepper
For the tomato tartare
400g flavourful tomatoes
3 tbsp extra virgin olive oil
1 tsp thyme flowers (optional)
8 basil leaves, snipped
To finish
Extra virgin olive oil, to trickle (optional)
Small basil sprigs
First prepare the tomato tartare. Immerse the tomatoes in a bowl of just-boiled water for 15 seconds or so to loosen the skins, then refresh in chilled water, remove and peel away the skins. Halve the tomatoes and scoop out the seeds then cut the flesh into small dice and place in a clean bowl. Chill in the fridge until ready to serve.
Preheat the oven to 200°C/Gas 6. Set a griddle pan over a high heat.
Using a small knife, cut the courgette and aubergine lengthways into thin slices, about 3mm thick. Brush all the slices generously with the light olive oil and sprinkle with a little salt. Cook in batches on the hot griddle pan: after 1 minute give them a quarter-turn and cook for a further minute to achieve a criss-cross charred pattern. Turn the slices over and repeat the process, giving a total of 4 minutes on the griddle, then drain on kitchen paper.
Once they are all cooked, arrange the vegetables in an ovenproof dish in alternating, overlapping layers (aubergine, goat’s cheese, courgette, another goat’s cheese round, then a slice of aubergine and so on). Season with pepper to taste and cook in the oven for 6 minutes until the courgette and aubergine are hot, and the edges of the goat’s cheese rounds are just starting to melt.
Meanwhile, to finish the tomato tartare, stir the extra virgin olive oil into the chilled tomato dice with the thyme flowers, if available, and snipped basil. Season with salt and pepper to taste.
Serve the courgette, aubergine and goat’s cheese straight from the oven dish, sprinkled with a few drops of olive oil, if you like, and garnished with basil sprigs. Serve the tomato tartare on the side.
