Braised Stuffed Eggplants
Braised Stuffed Eggplants

Braised Stuffed Eggplants

$33.00

Stuffing is a must for Christmas, but this year we wanted to move away from all that carb loading and upgrade our stuffing game with something meatier. So we’ve decided to stuff the meatiest tasting vegetable we know--the eggplant--with the meatiest stuffing we can dream of--a pine nut, mushroom Moroccan-inspired beef filling. Braise it with a little assam spice brew and you’ll get a dish that you’ll probably reach for before the actual mains.

Feeds 4 pax

Quantity:

Eggplants: 600g
Minced Beef: 200g
Onions: 150g
Swiss Brown mushrooms: 75g
Pine nuts: 20g
Coriander 15g

Marinade/Sauce:
Water, Cumin, lemon, tamarind, smoked paprika, cinnamon, sugar, salt

Goes well with

Maple Cider Glazed Baby-back Ribs: You've heard of a reverse seared steak, but how about a reverse seared slab of dry rubbed ribs? Same technique, same amazing tender fall-off-the-bone results! Adding an apple cider maple glaze right before searing creates scrumptious caramelized bits, while a green herb chimichurri helps balance out the flavors for ribs you'll be craving well into the new year.


Hot Honey Pan-roasted Padrons and Halloumi: Charred padrons and halloumi are always a crowd pleaser, and the mild pops of sweet, smokey, bitter and salty flavours make the dish the perfect appetizer. To make it truly memorable, we've paired this dish with a mildly fermented hot honey infused with shallots, garlic and thyme to add some extra pizzazz and to truly kickstart the season’s festivities.

Warning: This honey is so good, you may end up drizzling it on everything.