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Slow roasted, vegetable stuffed eggplant

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Slow roasted vegetable stuffed eggplant with stone ground mustard & miso, hemp hearts & chia seeds
by Jonathan Chovancek

Thanksgiving is about enjoying wonderful, homemade food with family and friends. So why not give the turkeys a break and make your own traditions this holiday season?


1 medium size eggplant
1 medium size golden beet
1 medium size carrot
1 red pepper, seeds and stem removed and cut julienne
1 small red onion, sliced into julienne
1 jalapeño, seeds and stem removed and cut brunoise
2 tbsp miso
2 tbsp Dijon mustard
1 tsp white chia seeds 
1 tbsp olive oil
1 tbsp hemp hearts
2 garlic cloves, minced
1 tsp fresh turmeric, minced
1 90 cm long x 30 cm wide cheesecloth


Combine the olive oil, miso, mustard, chia seeds, garlic and turmeric and make a smooth paste.

Take the eggplant and using a long, sharp knife, cut into the eggplant 1/2 cm lengthwise and slice through the flesh slowly and gently to open up the eggplant like a book, keeping the skin intact. Work the top and bottom of the vegetable, keeping your depth 1/2 cm. Remove the inside of the eggplant (it should be a cylinder) and repeat the process with the centre to create a rectangle. You should now have two, one with skin and one without. 

Sprinkle a light dusting of salt over top of the eggplant rectangles and gently press them between two baking sheets. Allow to stand for 30 minutes then use a kitchen towel to dry up and remove the water and salt from the surfaces of the eggplant. Place the skin side of the eggplant so it is facing down. Spread the mustard paste over top of one side of each rectangle.

Use a spiralizer to cut the carrot and beets into vegetable noodles. If you don’t have a spiralizer cut them into very fine julienne. 

Toss the beets with the onion and peppers. 

Lay the cheesecloth on the counter so the long side is away from you. Place the eggplant, skin side down on top of the cheesecloth so that the two pieces are side by side, skin side down and away from you but keep the eggplant pieces connected. Place the vegetable filling so that it covers the eggplant. 

Use the cheesecloth to roll up the eggplant so the vegetable filling gets rolled inside of the skin of the eggplant. Twist the ends of the cheesecloth so that you have a tight cylinder. Bake in a casserole dish at 400ºF for 2 hours. Once you remove the eggplant from the oven, retighten the cheesecloth. Allow to cool on the bench for 20 minutes then chill in the refrigerator overnight.

Unwrap the cheesecloth and slice the eggplant into 4-6 rounds. Lay them in an oven ready service dish and broil them to reheat.


To find out more about what Chef Jonathan Chovancek is up to, keep an eye out for his classes with us here or follow him on Instagram to see what he's cooking.

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