Charlotte Of Eggplant And Zucchini
Preamble
"2 Garnitures", see also Pommes Dauphin and Compote of Onions a L'Orange
Ingredients
3 Eggplants
3 Zucchinis
1 clove Garlic
60 grams Shallots
250 grams Chicken Livers (Offal)
Parsley
Basil
1 dl Virgin Olive Oil
50 grams Butter
Salt And Pepper
Method
Skin the eggplant and zucchinis. Blanche them then toss in hot butter. Butter six small moulds and put the skins of eggplant and zucchinis against the mould skin side out.
Cut a brunoise of 250 grams of zucchinis, 250 grams of eggplant, chopped shallots and the garlic cloves. Toss all these ingredients together in olive oil. Chop 250 grams of chicken livers and add them to the vegetables and, at the same time, the chopped parsley and basil. Fill the moulds with this farce and cook in bain marie for about 20 minutes.
Unmould them just before they are served.
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Charlotte Of Eggplant And Zucchini Vegetables, Salads;
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