EGGPLANT RECIPE FROM CHISWICK RESTAURANT XX
The same way I feel about supporting local markets and organic growers I also feel about businesses. However, living almost in the heart of Sydney means I am spoilt for choice with all the amazing cafe’s, restaurants, fitness studios, activewear brands and so on. One thing that always stands out for me though is passion, maybe I resonate with ‘chefs’, ‘foodies’, ‘restauranteurs’ more than I do compared to other business owners because I am MOST comfortable in my kitchen (even though I still only regard myself as a really basic cook!). So, having Matt Moran’s Chiswick restaurant around the corner from my house is a real treat and somewhere I can blatantly see is founded on passion and creativity which I have to say gains my immediate respect and loyalty.
Every time I go to Chiswick I am immediately transported back home to the UK. I don’t know what it is, maybe the beautiful gardens, those gorgeous french doors and the seasonal menu to match whats going in the amazing herb garden. I had my eye on this beautiful spot as I know it’s Matt Morans little piece of heaven, always insta-snapping his celebrity clientele in his herb garden 🙂
My afternoon in the garden was so heavenly and I am so grateful to share with you one of Chiswick’s very own recipes: Roasted Eggplant with Garden Radish:
You will need:
260g garden radish, washed and tops left on
240g eggplant puree
20ml lemon dressing
4 sprigs thyme
75ml olive oil
1 teaspoon sugar
25ml lemon juice
4 large eggplant
1 clove Garlic
1 teaspoon Harissa paste
Juice of 1 lemon
Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Allow the eggplant to slightly cool then split the eggplants; scrape out the flesh and leave to drain in a fine sieve for 15–20 minutes.
Over a medium heat, in a saucepan sweat the eshallots and garlic in a little oil. Add the harissa paste and stir till fragrant. Add the eggplant to the pan and cook for a further 5 mins, allow to cool a little. In a blender, add the mixture and blend until smooth, season with salt and lemon juice to taste, set aside. For the lemon dressing Whisk all ingredients together in a bowl till well combined.
To serve, Place a dollop of the eggplant puree on the plate and flatten with the back of a spoon on one half of a platter. Place the garden radishes on the other half with some on the eggplant puree. Drizzle with the lemon dressing, picked thyme and black salt.
Special thanks to Matt Moran and the team at Chiswick Restaurant xx