A vegetarian dish, Vol-au- Vent d’Auber- gines (voll-oh-vaun d’oh-ber-jean) makes a pleasant change more usual vol-au-vent fillings.3 aubergines , peeled, sliced and degorged
4 teaspoons salt
6 medium-sized onions, thinly sliced and pushed out into rings
1 lb. tomatoes, blanched, peeled, seeded and finely chopped
3 fl. oz. olive oil
6 garlic cloves, crushed
1 teaspoon coriander seeds, crushed
10 fl. oz. chicken stock
2 tablespoons finely chopped fresh parsley
1 tablespoon beurre manie
1 X 8-inch Vol-au-Vent case, baked
Put the aubergines , salt, onions, tomatoes, oil, garlic, coriander, chicken stock and parsley into a large saucepan.
Using a wooden spoon, mix the ingredients together. Set the pan over moderate heat and bring the liquid to the boil.
Reduce the heat to low, cover the pan and simmer for 45 minutes or until the aubergines are tender. Remove the pan from the heat.
Pour the mixture through a fine strainer set over a large mixing bowl. Place the vegetables in a medium-sized bowl and set aside.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Return the cooking liquid to the pan and return the pan to the heat. Stirring constantly, add the beurrc manie, a little at a time, until the sauce is thick and smooth. Remove the pan from the heat. Add 4 tablespoons of the sauce to the vegetables and, using a wooden spoon, gently stir the mixture. Spoon the mixture into the vol-au-vent case. Set the remaining sauce aside and keep warm.
Place the case on a baking sheet and place the baking sheet in the oven. Bake for 5 minutes or until the vol-au-vent is heated through. Remove the baking sheet from the oven. Transfer the vol-au-vent to a warmed serving dish. Pour the remaining sauce into a warmed sauceboat and serve at once, with the vol-au-vent.