Sesame crusted aubergine, cauliflower puree, sautéed pak choi and kumquat

Name: Sesame crusted aubergine, cauliflower puree, sautéed pak choi and kumquat
Yield: 10
Ingredients: 1.5kg Aubergine- fingerling; 100.0g Sesame seeds; 5.0g Ground black pepper; 770.0g Cauliflower; 60.0ml Hellmann's Vegan Mayo 2.6L; 100.0g Cashewnuts; 500.0g Beetroot, cooked; 100.0g Pak Choi; 1.0g Seasoning (salt+pepper); 3.0g Ground Cumin; 3.0g Caraway seeds; 50.0ml Rapeseed oil; 100.0g Pomegranate Seeds; 140.0g Kumquats

Chef Chad Byrne is at the forefront of plant-based cooking in Ireland, he is passionate about learning and sharing. Try his recipe of pan seared sesame crusted fingerling aubergine with cauliflower florets and beetroot nestled in a velvety cauliflower puree.

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For the aubergine

Aubergine- fingerling 1.5 kg
Sesame seeds 100.0 g
Ground black pepper 5.0 g

For the cauliflower

Cauliflower 770.0 g
Hellmann's Vegan Mayo 2.6L 60.0 ml

Hellmann's Vegan Mayo 2.6L

Order product Product Specification
Cashewnuts 100.0 g

To serve

Beetroot, cooked 500.0 g
Pak Choi 100.0 g
Seasoning (salt+pepper) 1.0 g
Ground Cumin 3.0 g
Caraway seeds 3.0 g
Rapeseed oil 50.0 ml

To plate up

Pomegranate Seeds 100.0 g
Kumquats 140.0 g

Main courses

Vegan

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Preparation

For the aubergine
- Char the aubergine over a naked flame until the aubergine is totally soft.
- Scrap off the charred skin and roll in sesame seeds and pepper.
- Set aside in the fridge.
For the cauliflower
- Break down the cauliflower into small florets, chop the stalk into small chunks.
- Blanch the cauliflower florets and stalk in salted water until tender.
- Drain well and transfer ½ of the florets, stalks and cashew nuts into a liquidiser.
- Add the HELLMANN’S Vegan Mayo.
- Blitz until smooth and pass through a fine sieve.
- Keep the puree warm for service
To serve
- Sauté the cauliflower florets in a pan with the diced beetroot, carraway and cumin for 2 minutes and season.
- When the cauliflower develops a nicely toasted crust, add pak choi for 30 seconds.
- Season with salt and pepper.
- Pan fry the aubergine on all sides.
To plate up
- Spoon the cauliflower puree into the centre of the plate.
- Spoon the cauliflower and beetroot mix on top of the puree.
- Place 2 of the pan-fried aubergine on top.
- Garnish with pomegranate seeds and slices of raw kumquat.

Main courses

Vegan

Thank you

Sesame crusted aubergine, cauliflower puree, sautéed pak choi and kumquat

Ingredients