Courgette, Aubergine and Goats cheese Tortilla
Author: Maureen Clarke
Recipe type: Main Course
Cuisine: European
Serves: 4
- 1 medium aubergine
- 2 courgettes
- 1 medium red onion, diced
- 200 grams goats cheese
- Juice of ½ lemon
- 1 garlic clove, peeled and finely chopped
- 4 large, free-range eggs
- 1 tbps olive oil
- Sea Salt
- Freshly-ground black pepper
- Wash aubergine, cut into rounds (about 1 cm thick). Cover with salt and leave for 5 minutes.
- Wash and cut courgettes into rounds. Set aside.
- Rinse aubergine rounds. Pat dry.
- Blanche aubergine and courgettes in a pan of boiling water for a few minutes. This process makes the veggies quicker to cook.
- Drain veggies and set aside.
- In a heavy-based, non-stick frying pan heat the oil. Fry the onion until soft and then add chopped garlic.
- Add the aubergine slices and courgettes. Stir gently for a few minutes then add lemon juice.
- Beat eggs in a large jug. Add eggs to frying pan.
- Cut goats cheese into cubes and dot over egg mixture.
- Season with salt and pepper.
- Cook until edges of tortilla come away from edge of pan.
- Remove from heat and place in a medium oven for 5-7 minutes until lovely and brown on top.
- Serve immediately directly from the pan or serve cold with a salad.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/09/03/cooks-note-courgettes-last-of-the-summer-veggies/
3.5.3208