15 Aug At the Kitchen Table: Slow Roasted Courgette, Smashed Potatoes with Tomato, Mozzarella and Aubergine Caprese

Slow Roasted Courgette, Smashed Potatoes and Tomato, Mozzarella and Aubergines

Slow Roasted Courgette

Ingredients  

Four whole courgettes

A handful of cherry tomatoes, sliced.

Garlic

Olive Oil

Lemon 

Parsley

Cashews

Salt

Method

Slow roast whole courgettes at 160 C degrees, until soft. Take them out of the oven, slice down the middle without parting the top or the bottom. Add sliced cherry tomatoes to the courgettes, pushing them into the flesh, drizzle in garlic oil, pop back in the oven, turn the oven up to 200 C degrees and take out when the tomatoes begin to slightly brown. Douse in olive oil, lemon, parsley, cashews and salt.

Smashed Crispy Roast Potatoes

You will need, potatoes, salt and oil.

Preheat oven at 220 C .

Wash potatoes, leave them whole and steam until soft enough to smash lightly with a fork. You want them to stay in one piece but to look a bit crushed and ‘burst’. Mix them in salt and olive oil in a bowl and then transfer to the oven, roast until golden and the smashed edges are nice and crispy.

Tomato, Mozzarella and Aubergine Carprese (warmed version)

Ingredients

A few tomatoes

One ball of mozarella

One aubergine

Salt Pepper

Extra Virgin Olive Oil

Garlic Oil

Fresh basil leaves

Method

Preheat oven to 180 C Slice the aubergine, lay it out on a plate, salt generously and leave for half an hour. Pat dry. Slice tomatoes and mozzarella into similar size circles. then layer with the sliced aubergine, adding basil leaves in between each slice. All within an oven proof dish.

Pop the dish in the oven and slow roast until they start to brown slightly. Season with salt, pepper and garlic oil.

Fish fingers optional.