National Vegetarian Week: Maria Elia's Aubergine Parcels
Maria Elia, the newly appointed head chef at the Whitechapel Gallery, has collectively used her experience working at El Bulli and Arzak in Spain to create contemporary yet hearty dishes.
A meat-eater herself, Elia has recently launched her new cookbook, The Modern Vegetarian, with a range of easy, versatile and creative vegetarian dishes that are tempting enough to lure the most carnivorous of diners. We’ve borrowed her recipe for Aubergine Parcels with Smokey Mash especially for BigHospitality readers.
Chilli and Rosemary Aubergine Parcels with Smokey Mash
“Aubergines are incredibly versatile. They lend themselves to so many diverse flavours and cooking styles whether they are fried, smoked, steamed, roasted, grilled, mashed or pickled.” – Maria Elia.
Ingredients
For the aubergine and mozzarella parcels
2 large aubergines
6 tablespoons olive oil
Sea salt and pepper
2 garlic cloves, crushed with 1 teaspoon sea salt
3 sprigs of rosemary
2 teaspoons of fennel seeds, lightly toasted
2 red chillies, deseeded and finely chopped
500g buffalo mozzarella
For the smoky aubergine mash
2 medium aubergines
900g potatoes (such as desiree or maris piper)
100g butter, diced
100ml hot double cream or milk
Sea salt and black pepper
20 caper berries
Method
To make the parcels, slice the aubergine lengthways into 1cm slices, lightly brush both sides with a little olive oil and season with salt and pepper. Heat a griddle pan over a medium heat and cook the aubergine in batches until golden and tender. Transfer to a shallow dish.
Strip the leaves from the rosemary and finely chop, then add to the crushed garlic, fennel seeds and chillies in a mortar and pestle, and crush. Add the remaining olive oil and mix well. Pour the marinade over the aubergines and mix through. Leave to marinate for 30 minutes or overnight in the fridge.
Remove the aubergines from the marinade and lay them flat on a work surface. Tear the mozzarella into pieces and place one on the end of each aubergine. Roll up to enclose, and secure with a sprig of rosemary. Warm under a hot grill or oven until the cheese begins to melt.
To make the mash, prick the aubergines all over with a fork and char over a gas flame or griddle, turning frequently until blackened. Allow to cool before cutting in half lengthways and scooping out and finely chopping the flesh. Drain away all the bitter juices.
Peel the potatoes and cut into 4cm pieces and either steam or boil until tender. Strain, and add the butter before mashing the potatoes. Pour in the hot milk or cream and beat until light and fluffy. Stir through the aubergine pulp and season.
Serve the aubergine parcels on the smoky mash, together with some rocket leaves and caper berries, drizzled with the rest of the marinade.
The Modern Vegetarian by Maria Elia (Kyle Cathie, £16.99) with photography by Jonathan Gregson.
