Friday, August 22, 2014,1:35 PM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place the aubergine in a colander or sieve, sprinkle generously with salt and leave for 10 minutes. Drain, rinse well and pat dry on kitchen paper.
  • Meanwhile, beat the egg in a bowl, then gradually beat in the flour and a little milk to make a smooth thick paste.
  • Gradually blend in the rest of the milk, add the thyme leaves and seasoning to taste and stir until smooth. Leave the batter in a cool place until required. Preheat the oven to 220°C/425°F/Gas 7.
  • Quarter the onion, slice the courgettes and seed and quarter the peppers. Put the oil in a roasting tin and heat in the oven at 220°C/425°F/Gas 7. Add the prepared vegetables, toss in the oil to coat thoroughly and return to the oven for 20 minutes.
  • Give the batter another whisk, then pour it over the vegetables and return the tin to the oven for 30 minutes. When puffed up and golden, reduce the heat to 190°C/375°F/Gas 5 for 15 minutes until crisp around the edges. Sprinkle with Parmesan and herbs and serve.


  • 2 small aubergine, trimmed, halved and thickly sliced
  • 2 eggs
  • 250 grams plain flour
  • 350 ml milk
  • 3 tablespoon fresh thyme leaves
  • 2 red onions
  • 3 large courgettes
  • 2 red pepper
  • 2 yellow pepper
  • 100 ml sesame oil
  • 3 tablespoon freshly grated
  • Parmesan cheese
  • Salt and ground black pepper
  • Fresh herbs, to serve

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