For the potato and truffle mash topping
- 1 tsp fennel seeds
- 5-6 King Edward or Maris Piper potatoes (approx. 900g)
- 100ml vegetable stock
- 100ml extra virgin olive oil
- Truffle oil to flavour
For the vegetables
- Approx. 200ml extra virgin olive oil
- 3 aubergines
- 2 large courgettes
For the filling
- 3 tbsp extra virgin olive oil
- 50g mixed dried mushrooms
- 900g mixed fresh mushrooms, coarsely chopped
- 1 large white onion, finely chopped
- 2 large carrots, peeled and grated
- 2 medium sized cloves of garlic, finely chopped
- 2 sprigs of thyme, leaves only
- 150ml dry white wine
- 1 tbsp vegetable bouillon powder
- 2 tbsp finely chopped parsley
- 50g panko breadcrumbs
- A small amount of fine dried breadcrumbs
- Truffle shavings, optional
- Start by making the potato mash. In a dry pan, toast the fennel seeds then grind them to a powder in a pestle and mortar or a spice grinder. Peel the potatoes and cut into equal size chunks. Put the potatoes in a saucepan and cover with cold water, bring to the boil and cook until soft (approx. 20 minutes). Drain the potatoes and return to the pan. Add the stock, olive oil, powdered fennel seeds and season with sea salt and freshly ground black pepper. Using the Masha electric masher to create a smooth purée. Add truffle oil to taste and adjust the seasoning if necessary. Leave to cool for a few minutes, then transfer to a piping bag and put to one side.
- Put the dried mushrooms from the filling mix into a bowl, cover with boiling water and leave to soak for 15 minutes. Drain, squeeze out the excess water and reserve, and then coarsely chop the rehydrated mushrooms. Use the mushroom water to make the vegetable stock if using stock cubes or bouillon powder.
- Top and tail the aubergines and cut into round 1cm thick slices. Place in a colander, sprinkle generously with salt and leave for 20 minutes. Rinse the aubergines and squeeze off the excess water.
- Bring a large frying pan with some of the olive oil to a medium-high heat and fry the aubergine slices in a single layer for 3-4 minutes each side until golden. Drain on kitchen paper, dabbing with another piece of kitchen paper to remove excess oil. Add more oil and continue cooking in batches until all the aubergine slices have been cooked. Top and tail the courgettes. Cut lengthwise into slices 0.5cm thick. Clean the frying pan, add some oil and fry the courgettes in batches for 2-3 minutes on each side. Drain on kitchen paper.
- Next, make the filling; wipe the fresh mushrooms clean with a damp cloth and chop coarsely. Bring a large sauté pan or saucepan with the olive oil to a medium heat. Add the onion and carrot and cook for 3-4 minutes till translucent. Add the garlic and cook for a couple more minutes. Increase the heat and add the fresh and dried mushrooms and the thyme leaves. Cook for 10-15 minutes, stirring regularly. When all the liquid has evaporated, add the wine and the bouillon powder, increase the heat and cook till the wine has been fully absorbed. Season with sea salt and freshly ground black pepper and add the chopped parsley and panko breadcrumbs.
- Preheat a conventional oven to 200°C. To assemble the dish, spread 3-4 tbsp of the mushroom mix into your Dura 230 Oval Oven Dish. Use a silicone rubber spatula to flatten, and top with half the aubergine slices. Season with salt, pepper and a pinch of cayenne pepper. Spoon half of the remaining mushroom mix over the aubergines, smooth out with the spatula again and top with the courgettes. Season, add the remaining mushrooms and top with the remaining aubergine slices. Season again.
- For the topping, pipe the potato on in the same way you would pipe small meringues, ensuring the aubergines are totally covered with potato. Sprinkle with some fine dry breadcrumbs and bake for 35-40 minutes. Top with truffle shavings before serving, if using.
Aubergine and courgette absorb quite a lot of oil, so fry the rounds in stages, adding oil as you need to before cooking each batch.
To make this a vegan-friendly recipe, simply substitute the vegetable for vegan stock.
This dish can be served with a large spoon as soon as it is taken out of the oven, or sliced into neat portions if left to cool for 40-50 minutes before serving. Serve with a Greek salad or some dressed green leaves.