Eggplant Fasoulia
Recipe by Roy Ner – ZA ZA TA
Serves 4
2 eggplants
Pinch of salt
For the tomato consommé: NB. Consommé needs to be prepared minimum 8 hours before
1kg vine ripe tomatoes
1 celery stick ½ red onion
5 cloves garlic
10 leaves basil
2-4 tablespoons Worchester sauce
2-4 tablespoons aged red wine
1 teaspoon Tabasco sauce
For the spring salad:
Handful of butter beans
Handful of yellow butter beans
Handful of broad beans
Handful of mint leaves
Handful of dill leaves
Dressing:
50ml extra virgin olive oil
½ lemon
Pinch of sumac
Garnish:
Pea shoots
Smoked harissa paste/oil (optional)
Method
For the consommé, place all the ingredients into a blender and blitz, season, taste and blitz again. Pour the mix into a muslin cloth and strain for a minimum of 8 hours. Use the tomato mix that is left in the muslin cloth for a rich tomato sauce next time you make pasta or red sauce based slow cooks.
Start with the eggplant, peel the eggplant and cut in half. Score the eggplant and rub with salt, leave for 30 minutes. Wash off the salt, then steam the eggplant for 30 minutes over salted water till soft, then place onto a rack and let all the water drip from the eggplant.
Warm the consommé gently on a cooktop and soak the eggplant into the warm consommé (in the restaurant we soak it for 24 hours).
Recipe created with the Smeg Stand Mixer.
