Ingredients
1 small purple eggplant
1 small white onion
1 small red capsicum
2 to 3 cloves of garlic
1 tsp chilli oil
1 tsp mint oil
2 to 3 chopped mint leaves
2 chopped chive leaves
Salt to taste
Pepper to taste
Method
1. Roast the whole eggplant brushed with olive oil in a 180°C oven for 2 hours.
2. Julienne the white onion, cook in olive oil and salt for 1 hour.
3. Dice the red capsicum, cook in olive oil, salt and pepper in a 180°C oven for 30 minutes.
4. Confit the garlic cloves in olive oil until soft to the touch. This will take around 30 minutes.
5. Using a spoon, separate the meat of the eggplant from the skin and mash it in a bowl. Using half of the skin, thinly dice it and mix it into the mashed eggplant for added flavour.
6. Mix the mash with chopped mint and chives.
7. Place the mash on a plate and place the cooked onion and red capsicum next to it. Then drizzle the dish with mint oil and chilli oil. Garnish it with the confit of garlic cloves, garden cress and mint leaves.
