Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

They say (who ever they are) that there are more vegans, vegetarians, gluten-free and fusspots than ever these days. I concur with these thoughts from years of catering to all tastes.

As a former vegetarian, broken like many by the lure of bacon after an eight year stint, I can understand how a vegetarian feels about Christmas. With huge hams and turkeys being devoured while they munch out on salad and vegetables. So what do you do when you find out one of your guests for that festive day is a vegetarian?

There is asparagus, but we have dealt with that a few weeks ago regarding party food so what about eggplant? It's such a versatile and under-used vegetable. You could make that one of your star attractions, not only keeping your vegetarian guests happy, but also the carnivorous amongst us.

Aubergine melazana, eggplant, call it what you want, the trick is to know what to do with this interesting vegetable. There are many varieties and I've sampled tiny Asian ones in Malaysian curries, long skinny baked stuffed ones in Greece and pan crisped big fat ones here in New Zealand accompanied by southern smoked salmon and mustard yoghurt sauce.

Eggplants need a few basic rules to ensure success; they tend to brown after cutting, so cook as soon as possible. If using for an eggplant pate or dip, poke holes in so the steam escapes and bake till they collapse in moderate oven. Season well with salt if using as a dice for a ratatoille or capanata to drain the bitter juices and dehydrate the flesh ready for cooking.

This week's dish is suitable for vegetarians and is morish for all , Aubergine Hazelnut risostto rolls and a quick melazana dip both great on the christmas table as part of the meal.

Eggplant hazelnut risotto rolls

Risotto base

1 cup arborio rice
Olive oil, a large splash
2-3 cups hot veggie stock
1 small chopped onion
Small squeeze of fresh garlic
Salt and pepper
1/2 cup chopped toasted shelled hazelnuts
2 tbsp parmesan
1 tbsp butter
2 large eggplants
Apple syrup or maple syrup

Method

In a heavy saucepan, saute the onion for a minute or so then remove. Add rice, stirring to prevent sticking, reduce heat and add stock – about 1/2 cup at a time, stirring the pan then adding the cooked onion back in. Add the garlic and cook until all the stock has been absorbed. You can reduce the heat and cover for about 14 to 16 minutes, check readiness and add more hot stock as required. Finish by stirring in the parmesan and adding the hazelnuts, which once toasted can be shelled easily by rolling in a clean tea towel and then rolling them off onto a plate, leaving the husks behind. Lastly, add the butter and cover while preparing the eggplant.

Eggplant rolls

Slice eggplant thinly lengthwise and lay on a baking sheet brushed with olive

oil. Bake in oven on 200 degrees for about 8 to 10 minutes until turning light brown. Rest eggplant strips, then roll up encasing approximately a dessert spoonful of risotto in each roll. Lay back on baking tray, drizzle with apple syrup and bake again for 8 to 10 minutes. Serve hot or chilled as a nutty tasty savoury bite.

Eggplant dip

2-3 roasted eggplants
Diced old toast bread
1 tsp ground fennel seed
Salt
Lemon juice
1 clove crushed garlic
Chopped parsley

Roast eggplants as described, scape off pulp and mash with a wand blender, adding other ingredients to make a thick paste. Chill well so flavours amalgamate and serve with bread sticks or toasted bagel crisps.