Vegetable Yorkshire Pudding
SERVES 6
1 small aubergine sliced thickly 1 egg
115g plain flour 300ml
milk 2 Tsp dried thyme 1 red onion 2 large courgettes 1 red pepper 1 yellow pepper 5 Tbsp sunflower oil 2 Tbsp grated cheese Salt and pepper
Sprinkle the aubergine with salt and leave in a colander for
10 minutes. Drain, rinse well and pat dry.
Meanwhile heat oven 220 oc/ 425 of gas 7
Beat the egg in a bowl, then gradually add the flour and a
little milk to make a smooth paste. Gradually add in the rest of the milk, add
the thyme and seasoning stir until smooth. Leave batter in a cool place until
needed.
Cut onions into quarters, slice courgettes and peppers.
Put oil in a roasting pan and heat in the oven.
Add the prepared vegetables, toss in the oil to well coat
and return to the oven for 20 minutes.
After 20 minutes, give
the batter another whisk, then pour over the vegetables and return to the oven
for about 30 minutes. The oil must be really hot before
adding the batter, that should sizzle slightly when the batter goes in.
When the batter is puffed up and golden, turn down the oven
190 oc /375 of gas 5 for about 10 minutes, or until the edges are crisp.
Sprinkle with the cheese and serve right away.
