THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Melanzane alla Parmigiana - Aubergine gratin (traditional method & Thermomix)
Description
This dish, originally from Italy, is a staple in my kitchen when I want to offer a convivial, tasty vegetarian meal. The sweetness of the grilled aubergines, the herb-flavoured tomato sauce and the melting cheese are a perfect combination. It's ideal for a quick lunch with friends or a comforting dinner. In summer, served with a crisp green salad, it's just as delicious as in the middle of winter, bringing a ray of sunshine to your plate. And the little bonus: it appeals to vegetarians and meat-eaters alike... even my teenager wants more!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Preheat the oven grill. Slice the aubergines lengthways. Season with salt and pepper.
2. Place on a baking tray, drizzle with olive oil and grill for 10 minutes, turning halfway through cooking, until lightly coloured on both sides.
3. Prepare the sauce: peel and chop the onion and peel and chop the garlic. Sauté without browning in 2 tablespoons of olive oil. Add the crushed tomatoes, sun-dried tomatoes, thyme and bay leaf. Simmer for 15 minutes over a low heat.
4. Preheat oven to 200°C. Cut the mozzarella into slices.
5. Assemble the gratin: in a gratin dish, alternate layers of aubergine, tomato sauce, mozzarella and grated Parmesan. Finish with a layer of parmesan.
6. Bake for 40 minutes, until the surface is nicely gratinated. Serve hot.
Tip: this dish can be prepared in advance and simply put in the oven 40 minutes before the meal. For children, the aubergines can be peeled and diced, then mixed into the sauce.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Preheat the oven grill. Slice the aubergines lengthways. Season with salt and pepper. Place on a baking tray, drizzle with olive oil and grill for 10 minutes, turning halfway through cooking.
2. Parmesan: place the Parmesan in the bowl and grate for 10 sec / speed 10. Transfer to a bowl and set aside.
3. Aromatics: place the onion and garlic in the bowl and chop for 5 seconds on speed 5. Scrape down the sides with a spatula.
4. Add 2 tablespoons of olive oil and fry for 5 min / 120 °C / speed 1 without a measuring cup.
5. Add the crushed tomatoes, sun-dried tomatoes, thyme and bay leaf. Cook for 20 mins / 100°C / reverse / speed 1.
6. Remove the sprig of thyme and the bay leaf, then blend the sauce for 30 seconds on speed 8.
7. Assembly: Preheat the oven to 200°C. Cut the mozzarella into slices. In a gratin dish, alternate layers of aubergine, tomato sauce, mozzarella and grated Parmesan. Finish with the parmesan.
8. Bake for 40 minutes, until the top is lightly browned.
