THE FIRE-STUNG FUNGAL POT
(Our Play on Turkish-Balkan Eggplant & Mushroom Stew)
Ingredients: 2 Eggplants (cubed), 300g Mushrooms (halved), 1 Large onion (pureed), 2 cloves Garlic, 400g Tomato passata, 1 tsp Chili flakes, 1 tsp Cumin, 1 tsp Salt, 2 tbsp Pomegranate molasses, 2 tbsp Olive oil...
Ingredients
- 2 Eggplants (cubed)
- 300g Mushrooms (halved)
- 1 Large onion (pureed)
- 2 cloves Garlic
- 400g Tomato passata
- 1 tsp Chili flakes
- 1 tsp Cumin
- 1 tsp Salt
- 2 tbsp Pomegranate molasses
- 2 tbsp Olive oil
Cooking Method
- The Scorch Fry eggplant and mushrooms in oil on high heat until charred and blackened at the edges; remove.
- The Architect Fry onion puree and garlic until sweet.
- The Bloom Add spices with a 30ml splash of water; the hiss will release the smoky cumin.
- The Swell Add passata and molasses; return all veg. Simmer for 10 minutes until the liquid is a thick garden-silk.
- The Final Flourish Finish with raw fresh mint and a drizzle of raw olive oil.