Serves: 6
INGREDIENTS
12 baby leeks
1 large eggplant
1 small butternut pumpkin
olive oil
sea salt and freshly ground pepper
Romesco
½ cup almonds (skin on), roasted
½ cup hazelnuts, roasted and skins rubbed off
3 cloves garlic, crushed
2 red capsicums, roasted, peeled and sliced
2 medium vine tomatoes, skinned, seeded and chopped
1 teaspoon sweet smoked paprika
pinch of chilli flakes
2 tablespoons red wine vinegar
3 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Romesco: Reserve 6 roasted almonds. Put the remaining almonds and the hazelnuts in a food processor and chop coarsely. Add the remaining ingredients and process until finely ground. Season.
Vegetables: Wash the leeks well in cold water to remove any grit and dirt. Cut the eggplant into 8 long wedges. Peel the pumpkin and cut into 1½ cm thick slices.
Brush all the vegetables with olive oil and season with sea salt and freshly ground pepper.
Cook on a preheated ridged grill or barbecue, turning until tender.
To serve: Arrange the vegetables on a platter. Put the romesco sauce in a bowl and top with the reserved, chopped almonds. Serve warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.