Charlotte Of Eggplant And Zucchini from Mietta's Recipe Collection

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The 2008
Mietta Song Recital Award

Charlotte Of Eggplant And Zucchini

Preamble
"2 Garnitures", see also Pommes Dauphin and Compote of Onions a L'Orange

Ingredients

3 Eggplants

Aubergine Aubergine

3 Zucchinis

Zucchini Zucchini

1 clove Garlic

Garlic Garlic

60 grams Shallots

Shallots Shallots

250 grams Chicken Livers (Offal)

Chicken Chicken

Parsley

Parsley Parsley

Basil

Basil Basil

1 dl Virgin Olive Oil

Olive Oil Olive Oil

50 grams Butter

Butter Butter

Salt And Pepper

Salt and Pepper Salt and Pepper

Method

Skin the eggplant and zucchinis. Blanche them then toss in hot butter. Butter six small moulds and put the skins of eggplant and zucchinis against the mould skin side out.

Cut a brunoise of 250 grams of zucchinis, 250 grams of eggplant, chopped shallots and the garlic cloves. Toss all these ingredients together in olive oil. Chop 250 grams of chicken livers and add them to the vegetables and, at the same time, the chopped parsley and basil. Fill the moulds with this farce and cook in bain marie for about 20 minutes.

Unmould them just before they are served.

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