Denise says:
I find that I am cooking non-stop over Pesach as most Kosher restaurants are shut. This recipe is refreshingly simple to prepare and has no complex cooking skills.
Do use it for the rest of the year as it does not feature the normal Pesach ingredients and is perfect for a starter or light lunch any time. Serve with a salad or some spring greens if you are enjoying this dish as part of a main vegetarian meal. It can also be made parev by omitting the Parmesan cheese and spreading over some chopped olives, olive oil, salt and pepper combined with the tomato paste and basil - your own tapenade.
This recipe can be made in stages and assembled later. It can also be completed and just re heated just before the guests are due to arrive. Why not plate it up in advance giving you time to concentrate on your main course?
Preparation Time: 40 minutes
Cooking Time: 10 minutes
Serves: 6 people
Ingredients:
1 large aubergine6 tablespoons olive oil
6 tablespoons tomato paste
1-2 courgettes- thinly sliced
75g Kosher Parmesan cheese or similar hard cheese - grated
Handful of fresh basil
Sea salt and freshly ground black pepper
Method
1)Cut the stem end off the aubergine. Slice lengthways in to 5mm (¼ inch) thick slices: you should have 6.2)Sprinkle over the salt between each slice. Leave for 30 minutes. Rinse and pat dry.
3)Heat the olive oil in a frying pan. Sauté the aubergine slices on both sides. Drain them on some absorbent paper. Fry the courgettes at the same time or alternatively grill for 3 minutes and turn over and cook until golden.
4)Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
5)Spread a tablespoon of tomato paste on to each aubergine layer, followed by a courgette layer. Place some Parmesan cheese over the top. Season with salt and freshly ground black pepper and add some basil leaves.
6)Roll each aubergine slice up in a cylinder secured together with 2 cocktail sticks. Place on a lined oven tray and bake for 10 minutes to warm through.
To serve the stylish way: Sit the aubergine parcels onto a serving plate. Dust with some freshly ground black pepper. Can be eaten hot or warm.