posted by Lisa UK 02-23-100 10:44 PM
Aubergine/Eggplant Charlotte
3-4 large aubergines/eggplant (the long ones)
3 pots Quark cheese/low fat ricotta (250g each)
42 g. Parmesan cheese, grated (or more if you like)
3 large potatoes peeled and sliced
1 clove garlic
1 large onion sliced into rings
2 large sweet red or yellow peppers , cored and de-seeded
2 eggs
1 tsp. garlic salt
1 tsp. salt
Olive oil, Fry Right/Pam
Slice 2 of the aubergines lengthwise and one of them into rounds. Spray generously with fry right and grill or oven bake all the slices until soft and browned. Set aside.
Cook the sliced potatoes in the microwave until part cooked and set aside
Cut the peppers into ‘cheeks’ and grill until black then peel off the skin. Grill the onion rings until charred and set aside.
Mix the Quark/ricotta cheese with the Parmesan and 2 eggs. Chop the garlic very very finely or crush and mix with the quark cheese parmesan and the eggs. Mix in the garlic salt and the salt. You could add chopped fresh basil in there too.
Preheat oven to 350° F.
Line a loose bottom 4 inch deep cake tin with the aubergines. Use the long ones for the sides and the round for the bottom Don’t leave any gaps but leave enough aubergines to cover the top. Pack in half the cheese mixture. Put in the red pepper and grilled onions in a layer. Put in the potato slices. Add in the rest of cheese mixture.
Cover the lot with more aubergine and then bake in a moderate oven for about an hour. Leave to cool and then slice as you would a cake. You will get some seepage from the onions but don’t panic.
Serve with a fresh tomato and garlic sauce.
Note: This is great for a vegetarian dinner party - it slices like a dream and is good hot or cold.