This year ICCO Canada and The True Italian Taste project held their awards Gala evening Pentola d’Oro, Under The Star, it was presented virtually and what a starry night it was! It is so great how dedicated this group is to highlighting authentic Italian products. One of they ways they do this is through seminars, masterclasses and tasting events. I watched the virtual event last week from the comfort of my kitchen. No fancy dress or high heels needed but I did pull out my favourite chef’s knife and pour myself a glass of wine. During the event I cooked along (virtually) - with Michelin-star Chef Cristina Bowerman, live from Italy and a food kit with all the ingredients delivered fresh to my front door from Eataly Toronto. Also by my side was my in-house taste tester who loved every bite.
So what did we eat? Ravoil del Plin stuffed with Amatriciana Sauce, Sous Vide Beef Tenderloin with Foie Gras Torchon with Chocolate Demi-glace and Eggplant Cubes with Pomegranate Molasses. I love how the flavours come together in this recipe; eggplant, pomegranate and coconut milk. It is vegan and makes a elegant first course.
I did make a few changes to the original recipe. Mine is almost as good as what was in my dinner kit. I have adjusted the recipe slightly. Here is the recipe how it was written and below you will find my version of it. Buon appetito!
Eggplant Cubes with Pomegranate Molasses
This recipe serves 4 as an appetizer.
Ingredients
1 large eggplant
2 tbsp pomegranate molasses
1 tbsp honey
2 tbsp olive oil
2 tbsp sesame seeds
pinch of salt
1 can coconut milk
1 tbsp green curry
1/2 cup raw peanuts
fresh basil for serving
Directions:
1. Preheat oven to 170 degrees C (350F). Line a baking tray with parchment paper.
2. Cut the eggplant into cubes. Lightly score the surface of the eggplant in a crosshatch pattern.
3. In a shallow bowl toss the eggplant with the pomegranate molasses, oil, sesame seeds and salt.
4. Place the eggplant on the parchment lined baking tray and roast for about 20 minutes or until bubbling and the eggplant is golden around the edges.
5. While the eggplant is roasting place the peanuts, green curry and coconut milk in a medium pot and bring to a simmer.
6. Cook, stirring constantly until the coconut milk has reduced by about half.
7. To serve: Place a few spoonfuls of the coconut peanut sauce on each plate. Place an eggplant cube on top of the sauce and garnish with the fresh basil.
Cooks Notes
Any leftover sauce would be great as a marinade for tofu or tempeh.
You can find pomegranate molasses at selected supermarkets, health food/specialty food stores.