LAST week, I savoured a culinary delight at the Twelve Apostles as Executive Chef Christo Pretorius presented his two new tasting menus.
Catering for seafood fans and vegetarians, the tasting menus are themed; Taste the Sea and Taste the Earth. Chef Pretorius delights with palate tantalizing flavours and textures.
He passionately described his foraging expeditions which have inspired the menus. Some of the ingredients used include salmon trout, mung beans, Malay spiced butternut, confit baby fennel and asparagus. All the dishes were paired with organic wines by sommelier Gregory Mutambe. The experience inspired this week’s recipe.
I chose aubergines as they are one of those items that deliver a pleasant taste and make for an easy-to-cook vegetarian meal. In addition to that, they are a good source of dietary fibre as well as rich in antioxidants. This recipe can be served as main course or as an appetizer. Go on an enjoy the goodness of nature, savour ingredients in their purest form. Enjoy!
THE RECIPE:
Grilled Aubergine Rolls
Serves: 4 - 5
3 aubergines /egg plants, sliced lengthwise
Oil
Salt and freshly milled black pepper
400g canned peas, drained
1 small onion, finely chopped
1 carrot, grated
10ml (2tsp) minced garlic and ginger
Fresh coriander, for garnishing
Method:
Season the aubergine slices with salt and black pepper and brush with oil.
Heat a grilling pan and add a bit of oil to the surface.
Grill aubergine slices for 2 to 3 minutes on each side until grill marks are formed.
Transfer grilled slices onto a paper towel-lined tray to drain the oil and allow to cool. Keep them in one layer.
In a bowl, roughly mash the peas and set aside.
In a saucepan, heat oil and sauté onion, carrot, garlic and ginger.
Add mashed peas and season with black pepper.
To assemble: spoon the pea mash mixture on top of each slice.
Roll up and place on a serving plate. Garnish with coriander.
l www.mzansistylecuisine.co.za