That’s the difficulty when a veg has different names in different countries. An aubergine is also called a zucchini, which means courgette in French. A recipe that meant to start with a purple egg shape thing ended up with his green alter ego. I gave up, until I moved back to the Netherlands where things are called what they are. I learned that aubergine is an incredible versatile ingredient that lends itself in many varied ways. Rolled up for example, with little kumquats on the side, nice!
10 oyster mushrooms
200 g Quinoa
handful yellow raisins
flat leaf parsley
100 g goat cheese, mixed with 30 g parmesan
handful purple sprouts
Salt & ground Pepper
herbal stock cube
1. Prepare a veggie broth and bring to boil, reduce to simmer and add the quinoa. Cook covered, stirring occasionally, for 15 minutes.
2. Slice the aubergine with a cheese slicer in thin strips, leave out the two end pieces with their skin on. Sprinkle the strips with a little salt and heat up a grill pan. Once the pan is hot grill the slices on both sides for about 2 minutes or when brown (not black) stripes appear. Put aside and start the stuffing.
3. Heat up a pan, cut the remaining aubergine ends to small pieces and tear the mushrooms. Add some oil to the pan and start with the aubergine. After 3 minutes add the mushrooms and stir for another 2 minutes. Then add the cream cheese and parmesan cheese. Stir to one mixture and season with salt & pepper. Fill the grilled aubergine slices by adding some of the stuffing to the thicker end (about a dessert spoon), and roll it up.
4. Once cooked transfer the quinoa to a large bowl and squeeze in some cumquat juice, then add chopped hazelnuts, raisins, parsley and finish with a good pinch of salt and freshly ground pepper.
5. Serve with the rolled up aubergine and garnish with purple sprouts and kumquat. No need to peel, you can eat the skin of kumquats.