THE FIRE-STUNG FUNGAL POT

(Our Play on Turkish-Balkan Eggplant & Mushroom Stew)

THE FIRE-STUNG FUNGAL POT

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

  1. The Scorch Fry eggplant and mushrooms in oil on high heat until charred and blackened at the edges; remove.
  2. The Architect Fry onion puree and garlic until sweet.
  3. The Bloom Add spices with a 30ml splash of water; the hiss will release the smoky cumin.
  4. The Swell Add passata and molasses; return all veg. Simmer for 10 minutes until the liquid is a thick garden-silk.
  5. The Final Flourish Finish with raw fresh mint and a drizzle of raw olive oil.

Cuisine: Balkan

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