Recipe by Executive chef Charla Padilla, Madison’s Grill at the Union Bank Inn
10053 Jasper Avenue, 780-401-2222, unionbankinn.com
Doef’s Greenhouses
Lacombe, doefsgreenhouses.com
Road 13 Vineyards
South Okanagan, road13vineyards.com
Wine match: Road 13 Home Vineyard Riesling
- 1 eggplant
- 20 or so fresh basil leaves
- 500 g (approx.) feta cheese
- 20 pieces chives
- canola oil (for frying) as needed
- panko breadcrumbs as needed
- flour as needed
- 3 eggs beaten
Blanch chives for a few seconds, then shock in ice water. This will make the chives more pliable. Set aside.
Using a slicer or a mandolin, thinly slice the eggplant lengthwise. The size of the eggplant will determine the number of basil leaves you’ll need (usually, 1 eggplant will give 20 plus slices).
Cut the feta into small squares. Take basil leaf and wrap around the piece of feta. Place the wrapped feta cheese at one end of a slice of eggplant and start rolling. Tie a chive around the rolled eggplant to hold its shape.
Repeat steps until eggplant is finished. Roll each eggplant wrap in flour. Dip each in beaten egg, then roll in panko.
Heat oil in pan; use enough oil to cover the bottom of pan. Once oil is at the smoking point, place your wraps in pan. Once all sides are brown, remove from pan (this will be a fast process). Drain on paper towels.
Serve hot with Tomato Nage.
Tomato and chili pepper nage
- 500 g (approx 6-8 depending on size) fresh tomato
- 3 fresh red pepper
- 1 large red onion
- 4 cloves garlic, rough chopped
- 1-2 small chili pepper
- 1 c vegetable stock or water
- salt and pepper
- ¼ c brown sugar
Combine ingredients in pot and bring to boil. Once tender, puree. Season to taste.
Makes 20.