![]() ![]() ![]() When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. You can also watch how to do this in our Cookery School Video on this page ![]() Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh. Leave them like this for an hour so that any bitter juices can drain out. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Now place them in a colander and mix them with one rounded dessertspoon of salt. Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |