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Thursday 2 July 2020

The Big Glut Recipe - July


From Homes & Gardens as a first course or a light lunch served with tomato bruschetta

Serves 6.


  • 2 medium courgettes (about 300g) 
  • 1 aubergine (about 300g)
  • Olive oil, enough for frying and drizzling
  • Small bunch of mint
  • 1 red chilli, finely chopped
  • 1–2tbsp best-quality red-wine vinegar (Volpaia, Forum or Unio Cabernet Sauvignon are all excellent)
  • 6 balls of burrata (or mozzarella)

Cut the courgettes into 2mm discs and the aubergine into 4mm round slices. Lay these on kitchen towel, with another sheet on top, to dry them slightly.

Heat a large frying pan and add oil to generously cover the base. Add as many aubergine slices as you can without overlapping them, and fry on a medium-high heat for a minute or so before turning the pieces over so they become golden brown on both sides. Remove to a piece of kitchen towel while you cook the rest. Use the same pan, with slightly less oil, to cook the courgettes in the same way.

Put the cooked vegetables in a bowl, tear over the mint and scatter with the chilli, vinegar (start with half and add more later if necessary) and some salt. Gently turn everything with your hands and leave to sit for 10 minutes to allow the flavours to mix with each other, or all day if preferred.

Taste and add more vinegar and salt if necessary before arranging on 6 plates with a ball of burrata on each. Finish with a grinding of black pepper and a drizzle of oil.

Recipe courtesy of Homes & Gardens.

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