When I was in Kiev a few years ago I went to eat at Khutorok, a paddle-boat steamer-come-restaurant. The charming decor was accompanied by even more charming staff and food. It was by far the best meal I had in Kiev. I ordered veal, wild rice and roasted vegetables. The presentation was faultless and the vegetables were impressively stacked. I remember sitting there thinking that I’d never be able to re-create that but last weekend, as part of a meal I cooked for my family, I foolishly thought I’d give it a go! Although it was a hassle, it looked amazing and I was really pleased with my achievement!
Ingredients
1 aubergine
2 courgettes
Handful of fresh thyme and rosemary (use dried if you can’t get fresh)
3 garlic cloves
150ml rapeseed oil
4 red peppers, roasted, skins removed and sliced into discs
2 white onions, sliced quite thickly
Sprinkling of paprika for presentation purposes
Instructions
Slice aubergine and courgette and place in a dish
Blend the oil together with the garlic and herbs
Drizzle oil over the aubergine and courgettes and leave to marinate for at least 3 hours
Heat a griddle pan, when hot, place the aubergine, courgettes and sliced onion in pan using marinate as oil
(Add more oil to pan if needed)
When all vegetables have a nice charred colouring across them, set aside
Put aubergines, courgettes, onion and sliced red pepper into a dish and heat in oven for 15 minutes on 180°C
Arrange vegetables on top of each other
Sprinkle paprika over the plate to decorate and serve
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