VEGETARIAN RECIPE

Coal Zucchini and Smoked Miso Eggplant

Ingredients

3 baby eggplants 
1 tablespoon white chickpea miso paste
3 zucchini 
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
3 cloves garlic, thinly sliced 
1/2 cup crumbled goat’s feta
sea salt and freshly ground black pepper

Equipment: Fire pit

- Feeds 2 -

HOW TO MAKE IT

1. Light your fire and let it burn down for 1 hour until you have nice coals or use hardwood charcoal.

2. Cut the eggplants in half lengthways and score the flesh, then rub in the miso paste. Place in a cast-iron frying pan, scored-side up, and cook until the eggplant softens. Set aside.

3. Place the whole zucchini in a frying pan with holes in it or on the grill plate and cook for 4–5 minutes or until tender and nicely charred. Transfer to a chopping board.

4. Meanwhile, whisk together the olive oil, vinegar and garlic in a bowl.

5. Slice the charred zucchini, then arrange on a platter with the eggplants. Drizzle over the dressing and finish with a scattering of goat’s feta. Season to taste and serve.

Enjoy with a glass of Cape Mentelle Cabernet Merlot Trinders.