Aubergine Charlotte

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

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

Asia
Main course
Vegetarian
Gluten-free
Mediterranean

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