Confit of Aubergine

Confit of aubergine.

Confit of aubergine.

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Today’s recipe from Derry’s Beech Hill Country House Hotel is by Abhinesh Mohanty, a senior Beech Hill chef who learned his skills in three of the finest Michelin starred restaurants in France

Today’s recipe from Derry’s Beech Hill Country House Hotel is by Abhinesh Mohanty, a senior Beech Hill chef who learned his skills in three of the finest Michelin starred restaurants in France

Confit of Aubergine, Mozzarella Cheese

and Tomato Fondue

wrapped in Parma Ham

Ingredients: Makes 4

1 Aubergine

6 tomatoes

Parma ham

Thyme

Mozzarella cheese, 1 ball

Salt and Pepper

3 cloves garlic

Plain flour

Grated Parmesan cheese

Rocket leaves

Balsamic vinegar

Tomato Fondue

Place tomatoes in boiling water and cook for 3 – 5 minutes or until skins crack. Remove, peel and cut in half. Remove seeds and chop. Heat olive oil in a pan. Add chopped garlic, thyme and chopped tomato. Cook slowly. Remove from heat when dry and your fondue is ready. Put aside.

Next

Slice the aubergine, ½ inch thick. Sprinkle with salt to reduce bitterness. Leave for 10 minutes. Blend mozzarella cheese to a paste in a blender with some salt and pepper.

Wash aubergine slices in cold water. Dry with paper towel. Heat olive oil in a pan. Dust both sides of aubergine with plain flour. Put into pan and cook until brown on both sides. Allow to cool then smear small amount of tomato fondue on each slice of aubergine. Then smear with a small amount of mozzarella paste. Sprinkle with grated Parmesan then place 3 slices on top of each other. Bake for 5 minutes at 180C.

When cooked remove and wrap 1 slice of Parma ham around each (see photograph). Serve with rocket leaves and balsamic vinegar.

You can do as I do at Beech Hill, where this is a starter course, and top off with a cheese crisp. Just grate a little Parmesan onto a baking tray and bake for 7 or 8 minutes.