Chefs Recipe – Aubergine Involtini by Adrian Daniel of The Gate

In tribute to National Vegetarian Week we of course have to share a veggy recipe with you this week and we’ve got a little gem!

Adrian and Michael Daniel have been running one of London’s most successful vegetarian restaurant since December 1989 and have two branches in Islington and Hammersmith. The cooking at the Gate reflects the diverse cultural background in which they both grew up – what one might call Indo-Iraqi Jewish. Adrian says;

“Babaganoush has long been a favourite and one of the simplest methods of preparing aubergine; every cuisine around the Mediterranean and many far beyond has its own classic recipe. On a recent visit to Israel I ate this dish almost every day and each time with a different twist. Make the baba’ by steaming the aubergine in its skin over an open flame or under a hot grill, before scooping out the soft smoky flesh. Season with chopped garlic, salt and few drops of lemon juice. Try serving this rustically elegant dish on a platter drizzled with harissa chilli sauce and crumbled feta, or maybe with a dollop of labne {strained yogurt} and dusted with pomegranate seeds and fresh mint.

However, my personal favourite (and simplest) technique is where the charred aubergine is split open and raw tahini and lemon juice are poured inside and finished with a large pinch of rock salt. Eat directly out of the aubergine skin with warm pitta bread, crudities or just with a spoon. For those with a little more time on their hand why not try making this lovely aubergine Involtini.. Meaning ‘small bite’ in Italian this dish usually involves the wrapping of one ingredient in another and makes a elegant starter or canapé”.

Our thanks to Adrian and Michael for sharing this recipe. For more details go to www.thegaterestaurant.com. The Gate is Vegsoc approved.

Design Restaurants is donating £30 of its £90 annual fee to Veg Soc during Vegetarian Week. For more details of how to join and donate please click here.