Today, I do not want to make a ratatouille to serve with the lamb, so I’ll improvise with the aubergines and use the mushrooms and shallots I have. I tend to view my cooking as an adventure and it usually has a good outcome. Like everybody, I have had some disasters (my first Quiche Lorraine springs to mind) but I am confident about this dish.
Incidentally, it could be served as a main vegetarian course as well.
Above all, it is easy to make and very healthy.
2 big aubergines, rinsed, top and tailed and cut in half, lengthwise
3 shallots, peeled and finely sliced
5 Portobello mushrooms, peeled and finely sliced
3 garlic cloves, peeled and finely sliced
A handful of fresh coriander leaves, rinsed and finely chopped
2 spoonfuls sunflower oil
1. Steam the aubergines for 5 minutes. Then take them out of the pressure cooker – or cooking pot – and set aside.
2. Meanwhile, sweat the shallots in a frying pan containing half a spoonful of oil. When the shallots are golden, add the rest of the oil, the mushrooms and the garlic and coriander. Keep stirring for 5 minutes.
3. Cut the aubergines in slices approximately 1 cm thick and line an oven-proof dish. Put the shallots and mushroom mixture on top and put in the oven at 200C for 10 minutes.