Courgettes A La Grecque Recipe
Ingredients
| 450 g / 1 lb courgettes, topped and tailed | ||
| Salt | 1 1/2 Tablespoon | |
| 150 ml / 1/4 pint olive oil | ||
| 150 ml / 1/4 pint water | ||
| Bay Leaf | 1 | |
| Thyme | 1 Tablespoon, chopped | |
| Coriander seeds | 1 Teaspoon, crushed | |
| Black peppercorns | 1/2 Teaspoon, crushed | |
| Lemon juice | 1 Tablespoon | |
| 4 large tomatoes, skinned, seeded and chopped | ||
| Garlic | 1 Clove (5gm), finely chopped | |
Directions
GETTING READY
1) Cut the long slices of courgettes around 5mm/1/4 inch.
2) In a colander, place the slices and sprinkle salt over them.
3) Leave the slices for 1 hour to drain.
4) Wash the courgettes and make them dry on an absorbant kitchen paper.
MAKING
5) In a deep-frying pan, put all the remaining ingredients.
6) Boil them and cook on low heat for 5 minutes.
7) In the pan, add courgettes and cook slowly for 20 minutes.
8) In a shallow serving dish, transfer the courgettes and let them cool.
9) Place in refrigerator to chill for 2 hours.
SERVING
10) Serve the vegetable dish as side dish.
1) Cut the long slices of courgettes around 5mm/1/4 inch.
2) In a colander, place the slices and sprinkle salt over them.
3) Leave the slices for 1 hour to drain.
4) Wash the courgettes and make them dry on an absorbant kitchen paper.
MAKING
5) In a deep-frying pan, put all the remaining ingredients.
6) Boil them and cook on low heat for 5 minutes.
7) In the pan, add courgettes and cook slowly for 20 minutes.
8) In a shallow serving dish, transfer the courgettes and let them cool.
9) Place in refrigerator to chill for 2 hours.
SERVING
10) Serve the vegetable dish as side dish.
Chef
