29-08-2013 | 19.08
They’re back, the Trouw recipe cards! Sharing is a central theme in our restaurant. Because at Trouw you don’t eat traditional appetizers and main courses, but you share small and mid-sized dishes with your dinner guests. Our chef Simo Bouabgha also loves to share his favorite dishes. On the Night Bazaar, you can pick up the recipe cards at the Trouw’s Deli. We’ll also be selling small packets of ingredients you need to make these dishes.
Here’s one of the six dishes by Simo Bouabgha. The other five can be picked up on August 30th at the Night Bazaar.
Eggplant filled with figs and pistachio-basil oil (4-6 persons)
150 grams of dried figs
1 spring onion
3 cloves of garlic
1 quarter of lemon zest
3 peeled fresh tomatoes
1 teaspoon of salt
1 half teaspoon of cumin powder
1 half teaspoon of ginger powder
150 grams of feta cheese
1 bundle of basil
100 grams of pistachio nuts
Extra vierge olive oil
1 clove of garlic
Salt and pepper
Heat the oven to 200 degrees. Cut the three eggplant through the middle and cut off the top and bottom so both halves can stand. Save the top and bottom. Spoon out the inside of the eggplant from both halves and save. Put the hollowed-out eggplants in a oven tray. Sprinkle a little bit of salt and pepper on them with a dash of olive oil. Put the tray in the pre-heated oven for roughly 15 minutes.
Chop the garlic, the spring onion, an eggplant and of the remaining parts of eggplant in small pieces. Heat up a frying pan and fry this off for 10 minutes on a medium fire. Dice the tomatoes and the lemon. Add this to the pan and mix. After this add a pinch of salt, cumin and the ginger.
Cut the dried figs in two and put them in a pan filled with water. Bring it to the boil and let them cook for 5 minutes. Mix the figs with the liquids of the ingredients in the frying pan and let the boil on softly for another 10 minutes.
Take the eggplants out of the oven and fill these with the filling from the frying pan. Finish the dish with some feta cheese and the pistachio-basil oil.
Take a pestle and morter (or any kitchen appliance) and grind up the pistachio nuts together with the basil and garlic. Add 100 ml of olive oil and mix. Season the mixture with a little salt and pepper.
Enjoy your dinner!
Photography by Ramona Deckers