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Vegetarian delight

This simple dish lets the ingredients do the talking

August 23rd, 2006 issue

Now is the time for a beautiful and flavorful dinner, straight from the garden.

From the chef Jean-Paul Manzac

I truly enjoy this recipe because I love the combination of eggplant and zucchini; I think people often forget how well these two work together. Most of all, though, the simplicity of this dish fits in with my vision of what cooking should be: Let good ingredients speak. The true art of cooking is simplicity.

Another twist to this dish is to prepare the eggplant with tomato and mozzarella. You can even build it in three layers if you wish.

If you find good vegetables and use a nice extra virgin olive oil, sea salt and freshly cracked black pepper, you will really make the flavors of this simple presentation explode. Any way you do it, this recipe is very tasty and will please not just vegetarians, but everybody.

Jean-Paul Manzac is chef at Brasserie M, located at Vladislavova 17, Prague 1–

New Town. Tel. 224 054 070.

GRILLED EGGPLANT WITH ZUCCHINI MOUSSE(Serves four)
Ingredients
  • 1 large eggplant
  • 2 zucchini, cut into cubes
  • 1 medium carrot, peeled and cut into cubes
  • 1 medium-size shallot, cut in half
  • 1 medium onion cut into quarters
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 medium tomatoes
  • 5 fresh basil leaves
  • 1/4 liter (1/2 pint) virgin olive oil
  • 1 coffee spoon of sea salt
  • Salt and pepper from the mill
Preparation
  • Eggplant
  • Rinse eggplant, cut the top 2 centimeters (4/5 inch) from the end and then cut lengthwise into eight slices approximately half a centimeter thick.
  • Lay slices on a sheet pan and sprinkle sea salt on top, then let it sit in the fridge for at least two hours.
  • Wipe each slice free of salt and grill them lightly with olive oil and salt and pepper to taste.
  • Zucchini mousse
  • Place all cut vegetables, thyme and bay leaf in a pot, sprinkle with olive oil and a large pinch of salt.
  • Cover with cold water at least 2 centimeters above vegetables. Bring to a boil on a high heat and then simmer on a low heat until carrots are soft. Most of the water will be gone by this time.
  • Remove bay leaf and thyme.
  • Scoop all the vegetables into a food processor (keep the extra liquid), blend to a nice, fluffy consistency, using some of the liquid if necessary. Salt and pepper to taste.
  • Spread mousse between two slices of grilled eggplant and place in the oven for no more than two to three minutes at 185 C (365 F) before serving.
  • Concasse tomatoes
  • Cut tomatoes into quarters.
  • Remove the insides and discard.
  • Cut the thick tomato skin into small cubes, mix in a bowl with 2 tablespoons of olive oil and add fresh thinly sliced basil leaves.
  • Add this mixture on top at time of serving.


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