INGREDIENTS
3 eggplants
20g butter
1 tbsp canola oil
200g Swiss brown mushrooms, sliced
2 cloves garlic, crushed
250g ricotta cheese
150g parmesan cheese
1 tsp chilli oil (or to taste)
Salt and pepper
2 packets gow gee wrappers
Tomato Caper Vinaigrette
2 large ripe tomatoes, deseeded and finely chopped
1 tbsp capers, roughly chopped
1 garlic clove, crushed
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp white balsamic vinegar
Sea salt and cracked black pepper to season
METHOD
1. For the vinaigrette: Place tomatoes, capers, garlic, lemon juice, olive oil and vinegar in a bowl, season with salt and pepper and stir to combine. Cover with cling wrap and refrigerate until ready to serve.
2. For the eggplants: Preheat oven to 200°C. Wrap eggplants in foil and roast for 40-45 minutes or until soft. Remove from oven and set aside to cool.
3. Heat butter and oil in a frying pan over medium-high heat, add mushrooms and garlic, cook stirring for 2-3 minutes or until browned.
4. Place eggplant in a blender or food processor with ricotta, parmesan cheese and chili oil. Blend until smooth. Place mixture in a bowl, add mushrooms, stir to combine.
5. For the ravioli: Take a gow gee wrapper and place a tablespoon of the eggplant mixture in the middle. Brush the edges with water around the eggplant filling. Lay another wrapper over the top. Press around the filling to join the two sheets together. Squeeze out any air that may be Etrapped between the layers. Use a fork to crimp the edges of the wrapper (this will also help to seal).
6. Bring a large saucepan of salted water to the boil. Add the ravioli pieces and cook for approximately 5 minutes or until the ravioli is al dente. (once cooked they will float to the top).
7. Drain the ravioli, place on plate and top with tomato caper vinaigrette and freshly grated parmesan cheese.
8. To serve, garnish with red garnet and micro basil or micro herbs of your choice.