THE PESTO-STUNG GARDEN

(Our Play on Ratatouille with Basil Silk)

THE PESTO-STUNG GARDEN

Ingredients: 1 Eggplant, 2 Zucchini, 2 Red peppers (all cubed), 1 small red onion (pureed), 2 cloves Garlic, 1 tsp Dried Oregano, 1 tsp Black pepper, 3 tbsp Basil Pesto, 200g Tomato passata, 2 tbsp Olive oil...

Ingredients

  • 1 Eggplant
  • 2 Zucchini
  • 2 Red peppers (all cubed)
  • 1 small red onion (pureed)
  • 2 cloves Garlic
  • 1 tsp Dried Oregano
  • 1 tsp Black pepper
  • 3 tbsp Basil Pesto
  • 200g Tomato passata
  • 2 tbsp Olive oil

Cooking Method

  1. The Scorch Fry eggplant and peppers in oil on max heat until charred and blackened at the edges; remove.
  2. The Architect Sauté onion and garlic until sweet; add zucchini.
  3. The Bloom Add spices and pesto with a 30ml splash of water; the heat will swell the basil and garlic oils.
  4. The Swell Add passata; return all veg. Simmer for 10 minutes until the liquid reduces to a thick garden-silk.
  5. The Final Flourish Finish with a massive hit of raw fresh basil and shavings of raw parmesan.

Cuisine: French

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