Windset Crusted Adagio Baby Eggplant with Layered Tomato, Pepper, Cucumber relish
Ingredients for 6 people
2pc Adagio™ Baby Eggplant
1pc Garlic clove – sliced
2tbs All-purpose flour
2pc Eggs
100g Fresh white bread crumbs or panko
40g Parmesan – freshly grated
I tbs Chopped parsley
50ml Olive oil
Tomato Pepper Relish
25g Gusto™ hot mixed peppers (about 3)
300g Cameo™ Cherry Tomatoes – cut into halves
150g Crescendo™ Sweet Pointed Peppers – diced (about 3)
100g Fresco™ Cucumber cut into a fine dice
3tbsp Olive oil
30g Shallot
10g Garlic
10pc Coriander seeds, crushed
20pc Fennel seeds
- Posters promoting ‘Steal From Loblaws Day’ are circulating. How did we get here?
- Video shows Ontario police sharing Trudeau’s location with protester, investigation launched
- Canadian food banks are on the brink: ‘This is not a sustainable situation’
- Solar eclipse eye damage: More than 160 cases reported in Ontario, Quebec
30g Basil, roughly chopped
20g Coriander, roughly chopped
Lime juice from 1 lime
8g Salt
10g Sugar
Method- Relish
• Split and remove discard the seeds from the Gusto™ Hot Peppers
• Toast the coriander and fennel seeds lightly in olive oil for 2-3 minutes over a low heat
• Add the chopped shallot, garlic and gusto hot pepper, diced Cresendo™ peppers and cook until soft
• Add Cameo™ Cherry Tomatoes and cook for a further 4- 5 minutes
• Remove from the heat. Add all remaining ingredients, taste and adjust seasoning
Method – Crusted Eggplant
• Cut Adagio™ Baby Eggplant into half-inch slices. Place into a mixing bowl. Add sliced garlic and a pinch of salt and toss well. Marinate for 10 minutes
• Mix bread crumbs, parmesan and chopped parsley.
• Dip the Adagio™ Baby Eggplant slices into the flour. Then into the egg wash. Shake off excess egg wash before coating with crumb mixture. Press well between your hands making sure the eggplant slice is completely coated on both sides.
• In a heavy bottom pan, shallow fry in olive oil until golden. Turn the eggplant over and cook on reverse side
• Once cooked, place onto kitchen paper to remove excess oil. Season with salt and ground black pepper
• To serve, warm the relish, place this into center of plate. Dress the eggplant slices onto the relish. Finish presentation with basil sprigs.
Chef’s Note
This relish is best made at least a day in advance and stored until required. This allows the flavors develop further. It can be kept in an air-tight container for 2 weeks in the fridge. This chutney also makes a wonderful accompaniment with a mature farmhouse cheddar, served with water biscuits.
Comments