2020-04-01 delicious

“GUESTS JOIN ME FOR

COOKING CLASSES AND

THE DISHES PREPARED

BECOME THE

EVENING’S MEALS.”

turning,for15-20minutesuntilblackened

andblistered.Transfertoa bowl,cover

withplasticwrapandstandfor10-15

minutesuntilskinloosens.Peeland

removeseeds,thencutintostrips.Transfer

toa bowl,seasonandmarinatewithhalfof

theoliveoil.Setaside.

Preheatovento220°C.Seasoncutside

ofeggplantandplacecut-sideupon

remainingpreparedtray.Scatteroverhalf

thegarlicandroastfor20-30minutesuntil

eggplantis goldenandcookedthrough.

Setasidetocool.Scoopouteggplantand

drainexcessmoisture.Chopandsetaside.

Heata largefrypanwithremaining^1 / 4

cup(60ml)oliveoiloverhighheat.Add

zucchiniandcook,tossing,for3-5minutes

untiljustcookedandstartingtobrown.

Removefromheatandsetaside.

Placetomatoona smalloventrayand

drizzlewithextraoliveoil.Scatterover

remaininggarlicandthyme.Seasonthen

roastfor10-15minutesuntiljustsoftened.

Setasidetocool.

Placecookedvegetablesin a largebowl

withtheox-hearttomato,olives,figs,basil,

sourdoughandhalfofthegoat’scheese.

Seasonandtosstocombine.Scatterwith

remaininggoat’scheesetoserve.

CLOCKWISE: ratatouille salad, eggplant

caviar, goat’s cheese; the chateau’s

dining room; Brahimi gets ready to

cook; an abundance of white asparagus.

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