Name: Aubergine Charlotte
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 garlic clove, finely chopped; handful of herbs, ideally including basil, parsley and thyme, chopped; 4–8 basil leaves; 8 oven-dried tomato halves; olive oil (optional); 200 g (7 oz) goat’s cheese, plus more to finish; 200 g (7 oz) mixed wild mushrooms (ideally including ceps), wiped and finely chopped; 250 ml (9 fl oz) double cream; 1 egg; 4 large aubergines; 2 shallots, finely chopped; 2 tbsp olive oil; 15 g (½ oz) butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

As many of the recipes in this part of the book will readily show you, we are constantly looking for new ways of using aubergine as a vehicle for flavours. This way soon established itself as a steady favourite.

Ingredients

4 large aubergines
olive oil (optional)
8 oven-dried tomato halves
4–8

Method

Preheat the oven to 200°C/400°F/gas mark 6. From each aubergine, take a slice off the end opposite the stalk to remove the curve, then slice off a disc about 5 mm (¼ in) thick to act as the base for the charlotte. Then cut the aubergines lengthwise into slices abou

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Aubergine Charlotte

Ingredients

Method

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