Читать книгу Vegetable Kitchen - Bernhard Long - Страница 25

Ingredients for 2 meals

6 Scampi (kitchen ready headless shell)

1 chilli

2 tablespoons olive oil

1 clove of garlic

1 onion

2 sprigs thyme

1 bunch of chives

1 aubergine (so to the. 200 grams)

4 tomatoes (so to the. 300 grams)

½ lemon

50 millilitres classic vegetable

Salt and freshly ground pepper

130 grams of mozzarella (9% fat)

The preparation sequence

Scampi respectively on the backside cut in half lengthwise and remove the black intestine threads. Scampi rinse and pat dry with paper towels.

Cut chili pepper lengthwise in half, remove seeds, wash with water and finely chop.

In a small bowl, chilli and 1 tablespoon oil mix. Let in, cover and refrigerate Scampi pull (marinate).

Garlic and onion peel and finely chop.

Wash thyme and chives with water and shake dry. From thyme pluck the leaves, chop chives in rolls.

Eggplant and tomatoes clean wash with water and chop each into thin slices.

Eggplant and tomatoes layers in a large shallow baking dish.

Squeeze the half lemon and mix the juice in a bowl with vegetable stock.

Onion, garlic, thyme, half the chives and remaining olive oil stir.

Strong season with salt and pepper. Liquid on the tomato and eggplant and pour everything in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 3-4) boil 25 minutes.

Meanwhile let drain the mozzarella, and then chop into slices. Distribute mozzarella on the vegetables. Cook another 15 minutes and golden brown on bake (au gratin).

Take shortly before the end of cooking the scampi from the refrigerator. A frying pan heat up and the scampi with chili oil fry about 4 minutes. Sprinkle gratin with the remaining chives and serve with the scampi