Recipe: Windset Farms crusted baby eggplant with layered relish

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

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.