THE VINEGAR-CHARRED PULP

(Our Play on Spanish Eggplant and Pepper Sauté)

THE VINEGAR-CHARRED PULP

Ingredients: 2 Large Eggplants (cubed), 1 Red pepper (strips), 1 Red onion (diced), 2 tbsp Capers, 50g Green olives, 1 tsp Smoked paprika, 1 tsp Sugar, 100ml Tomato passata, 3 tbsp Sherry vinegar...

Ingredients

  • 2 Large Eggplants (cubed)
  • 1 Red pepper (strips)
  • 1 Red onion (diced)
  • 2 tbsp Capers
  • 50g Green olives
  • 1 tsp Smoked paprika
  • 1 tsp Sugar
  • 100ml Tomato passata
  • 3 tbsp Sherry vinegar

Cooking Method

  1. The Scorch Fry eggplant and peppers in 4 tbsp oil until charred and blackened at the edges; remove.
  2. The Architect Sauté onion until soft; add olives and capers.
  3. The Bloom Add spices and vinegar with a 20ml splash of water; the steam will release the tangy oils.
  4. The Swell Pour in the passata; simmer for 10 minutes then toss the eggplant back in.
  5. The Final Flourish Serve at room temperature with raw pine nuts and fresh mint.

Cuisine: Spanish

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