Aubergine Gateau with Cherry Tomatoes, Basil and Parmesan
This savoury gateau is from a recipe from recipe is from Gordon Ramsay – Makes It Easy.
This is gorgeous. It’s so simple to make and it is delicious. I knew as soon as I looked at the ingredients I’d love it but the cherry tomatoes fried in butter with some garlic and basil – it’s so good. You could use just that as a simple and lovely pasta sauce.
When the recipe says it serves 6 it really means it. I made half the amount that the recipe calls for and it really would only yield 3 portions. I also made it in a small loaf dish – simply because all my cake tins are now ones where you can push the bottom up, it’s so much easier to get cakes out right this way, but they wouldn’t be suitable for this as the sauce would leak out them. Although if I’d lined them with tin foil they probably would have been fine. But that just occurred to me this second. Oh well…
Just about serving this, you probably know this already but it took me a while to learn it – if you are serving some baked dish like this leave it on the counter top for 10-15 minutes before plating and that way it’s much less likely to fall apart on you.
By the way if you are making this for a vegetarian you need to find a vegetarian Parmesan-style cheese. Parmesan cheese is made with animal rennet so strict vegetarians won’t eat it. You can find more information here. Sheridans Cheesemongers used to stock Gran Kinara, a really great Parmesan-style vegetarian cheese that uses some artichoke extract for the rennet – unfortunately I don’t think they stock it anymore.