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

Black salt

Salt

pepper

Lemon dressing

75ml olive oil

1 teaspoon sugar

25ml lemon juice

Eggplant puree

4 large eggplant

2 eshallots

1 clove Garlic

Olive oil

1 teaspoon Harissa paste

Juice of 1 lemon

Method

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.

Dress: Alice McCall | Headband Jennifer Behr from Desordre | Shoes, Vintage | Ear-rings Claire Aristides

Drink Caddy Pottery Barn | Basket Pottery barn 

Hair Kiti Katto | Make-up: Caitie Kenzie

Special thanks to Matt Moran and the team at Chiswick Restaurant xx