Vegetable gateaux

Name: Vegetable gateaux
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 1 fennel bulb; 1 teaspoon chopped fresh thyme; 80 ml (2¾ fl oz) olive oil; 2-3 zucchini (courgettes), cut into 5 mm (¼ inch) diagonal slices; 1 small thin eggplant (aubergine), sliced into 3 mm (⅛ inch) circles; 30 g (1 oz) rock salt; 1 red onion, finely sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Christmas

By Le Cordon Bleu

Published 1999

About

These pretty layered vegetable bakes make a good accompaniment to a festive dinner, or can be prepared in advance and served on Christmas Day, with a rich tomato sauce or pesto, for any vegetarian guests.

Ingredients

1 small thin eggplant (aubergine), sliced into 3 mm (⅛ inch) circles
30 g (1 oz) rock salt

Side dish
Dinner
Gluten-free
Vegan
Christmas
Winter
December

Method

Layer the eggplant slices in a colander, sprinkling rock salt between the layers as they go in. Top with a plate smaller than the colander to press the slices lightly, stand in a bowl and leave for 30 minutes.
Place the zucchini in a bowl, add half the oil and the thyme and toss to coat. With a small sharp knife, remove the woody stalks at the top of the fennel