Yields: 15 portions
Wine Pairing: Syrah Grenache
Aubergine
Ingredients:
– 4 Large Brinjals (dark skin)
Method:
1. Slice the brinjals into rounds approximately 1 cm thick.
2. Lightly salt and leave for 20 minutes to draw out moisture.
3. Rinse and pat dry with paper towel.
4. Drizzle with vegetable oil.
5. Heat a panini press to high and toast the slices in batches to create grill lines.
6. Transfer to a tray, cover, and set aside.
Tomato Sauce
Ingredients:
– 6 x tins organic diced tomatoes
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 bunch fresh basil
– 1 tbsp miso
– 2 tbsp tamari
– 1 tsp coconut sugar
– Juice of 1 lime
– 1 tbsp nori salt
– 1 tbsp tomato paste
– 1 tsp coarse black pepper
Method:
1. Sauté the onions and garlic in vegetable oil for 5–10 minutes until softened.
2. Add diced tomatoes, miso, tamari, coconut sugar, lime juice, nori salt, tomato paste, and black pepper.
3. Simmer for 15–25 minutes until thickened and glossy.
4. For every 500 g of finished sauce, adjust with:
– Juice of 1 lime
– 2 tablespoons nutritional yeast
– 1/2 teaspoon nori salt
Assembly
Equipment:
– Ring moulds
– Silicone paper and foil
Method:
1. Line the base of each ring mould with silicone paper and foil.
2. Layer as follows:
– Thin layer of tomato sauce
– Brinjal
– Tomato sauce
– Plant-based yoghurt cheese
– Torn basil
3. Repeat to create two layers of aubergine.
4. Finish with tomato sauce, plant-based yoghurt cheese, and basil.
5. Sprinkle with nutritional yeast and a pinch of black pepper.
6. Bake at 200°C for 10–15 minutes.
Garnish:
– Deep-fried basil leaves
– Withered black olive crumb
– Sundried tomatoes, sliced
– Finely grated sheep’s pecorino
– Nooch (parsley, nutritional yeast, and nori salt mix)
– Fresh tomato leaf