Ingredients
- Aubergine
- 200g Feta
- 100g Greek yoghurt
- 1 Tinned Chickpeas
- Sweet Paprika
- Olive oil
- Chopped Rosemary and Thyme
- Radishes
- White Balsamic Vinegar
- Rosemary Honey to finish
- Micro Parsley and Coriander
- Lemon Zest
- Cornflowers
- Bronze Fennel
Method
Wash and then pierce the aubergine all over with a skewer
Wrap in tin foil and bake at 200c for 2 hrs
Can also wrap a whole garlic and bake as well for the feta
Rest at room temperature
Char on Japanese Grill and keep warm
Whipped Feta
Place the Feta and Greek yoghurt in thermo mix with Lemon zest, Salt and Pepper, Olive oil and a little Grated Smoked Garlic Blitz until smooth and check the seasoning
Crispy Chickpeas
Drain the chickpeas and place on a baking tray
Drizzle olive oil, Chopped Rosemary and Thyme and season with salt and pepper and the paprika and toss through
Bake on 180d 17-20 minutes until crispy – cool room temperature
Pickled Radishes
Thinly slice the radishes and leave to steep in the vinegar
To plate
Char the Aubergine on the Japanese Grill both sides for 3 minutes each
Spread a thick layer of the Whipped Feta then garnish with the radishes, herbs and flowers
Drizzle a little olive oil and the Rosemary Honey to finish
Ingredients
- Aubergine
- 200g Feta
- 100g Greek yoghurt
- 1 Tinned Chickpeas
- Sweet Paprika
- Olive oil
- Chopped Rosemary and Thyme
- Radishes
- White Balsamic Vinegar
- Rosemary Honey to finish
- Micro Parsley and Coriander
- Lemon Zest
- Cornflowers
- Bronze Fennel
Method
Wash and then pierce the aubergine all over with a skewer
Wrap in tin foil and bake at 200c for 2 hrs
Can also wrap a whole garlic and bake as well for the feta
Rest at room temperature
Char on Japanese Grill and keep warm
Whipped Feta
Place the Feta and Greek yoghurt in thermo mix with Lemon zest, Salt and Pepper, Olive oil and a little Grated Smoked Garlic Blitz until smooth and check the seasoning
Crispy Chickpeas
Drain the chickpeas and place on a baking tray
Drizzle olive oil, Chopped Rosemary and Thyme and season with salt and pepper and the paprika and toss through
Bake on 180d 17-20 minutes until crispy – cool room temperature
Pickled Radishes
Thinly slice the radishes and leave to steep in the vinegar
To plate
Char the Aubergine on the Japanese Grill both sides for 3 minutes each
Spread a thick layer of the Whipped Feta then garnish with the radishes, herbs and flowers
Drizzle a little olive oil and the Rosemary Honey to finish