Aubergine And Cheese With Tangy Tomato Sauce Recipe

• 1 kg Large Aubergines, ( halved)
• 2 tsp Extra virgin olive oil
• 1 x Clove Garlic, (crushed)
• 6 tsp Plain Flour
• 100 gm Fromage Frais
• 3 x Free Range Large eggs
• 60 gm Pecorino Cheese, (grated)
• 60 gm Provlone Picacante, (or possibly other mature hard cheese grated)
• 1 x Red Pepper, (small - peeled and finely minced)
• 3 tsp Basil, (finely minced) Salt and Freshly Grnd Black Pepper, (to taste)
• 3 Tbsp. Extra Virgin Extra virgin olive oil
• 1 1/2 Tbsp. Walnut Oil
• 750 gm Tomatoes, (skinned, cooked and cooled)
• 1 1/2 Tbsp. Raspberry Vinegar

1. 1.
2. Preheat oven to Gas Mark 6 / 190 c/ 375 f. Put aubergine cut side down on a baking sheet and place in oven for about 45 min or possibly till soft.
3. Leave to cold.
4. 2.
5. Lower temperature to Gas Mark 5 / 180 c / 350 f. Peel off aubergine skin, mash the flesh and squeeze out moisture.
6. 3.
7. Place the flesh in a blender with extra virgin olive oil, garlic, flour, fromage frais, Large eggs and cheese's; blend till smooth.
8. Add in salt and pepper.
9. 4.
10. Butter a 1 1/4 litre terrine dish and line with buttered greaseproof paper.
11. Pour in half aubergine mix and smooth.
12. Cover with minced pepper and basil, then the remaining aubergine mix.
13. Smooth top and cover dish with foi.
14. 5.
15. Place in a large dish or possibly roasting pan containing 2.5cm depth of water and cook in the oven for 55 - 60 min or possibly till the terrine is hard to touch.
16. Allow to cold, then refrigeratefor several hrs.
17. 6.
18. To make the sauce, put all the ingredients in a clean bowl, whisk well and add in seasoning.

aubergines, olive oil, clove garlic, flour, frais, range, pecorino cheese, picacante, red pepper, basil, olive oil, walnut oil, tomatoes, raspberry vinegar

Taken from cookeatshare.com/recipes/aubergine-and-cheese-with-tangy-tomato-sauce-71338 (may not work)