60min 4 ppl
Aubergine Ballotine with Pistachio and Tofu Farce
95 minutes
4 people
Hardover 60 min or 12+ steps
95 min · 13 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 22g
Carbs 24g
Fats 28g
About this dish
Whole aubergines are slow-roasted until silky and collapsed, then peeled into one intact sheet and wrapped around a pistachio-flecked tofu farce — the careful unrolling technique that separates a true ballotine from a simple stuffed vegetable.
Allergy Info
Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Aubergineswhole and unpeeled4 large
- Banana Shallotsfinely diced2 whole
- Garlic Clovesminced4 cloves
- Flat-Leaf Parsleyfinely chopped15 g
- Fresh Mint Leavesfinely chopped15 g
- Lemon Zest1 tsp
Meat & Poultry
- Firm Tofudrained and pressed dry400 g
Tins & Jars
- White Miso Paste2 tbsp
- Sun-Dried Tomatoesfinely chopped30 g
- Vegetable Stockwarm200 ml
Dried Goods
- Shelled Pistachiosroughly chopped, divided120 g
- Nutritional Yeast1 tbsp
- Agar-Agar Powder2 tsp
Spices & Seasonings
- Ground Cumin1 tsp
- Smoked Paprika0.5 tsp
- Cayenne Pepper0.25 tsp
- Fine Sea Salt1 tsp
- Black Pepperfreshly ground0.5 tsp
Oils & Condiments
- Olive Oilplus extra for roasting2 tbsp
- Lemon Juice1 tbsp
Utensils
- Baking tray
- Aluminium foil
- Fine-mesh sieve
- Cling film
- Wide frying pan
- Chef's knife
- Cutting board
- Wooden spoon
Method
1
Press the tofu between two plates weighted with a heavy pan to remove excess moisture. Finely chop the sun-dried tomatoes, shallots, garlic, parsley and mint. Zest and juice the lemon, and roughly chop the pistachios, setting 2 tablespoons aside for garnish.
Approx. 15 minutes
2
Wrap each whole aubergine tightly in foil and set on a baking tray.
Approx. 5 minutes
3
Roast the foil-wrapped aubergines at 220°C (200°C fan) for 35 minutes, until completely collapsed and yielding when pressed through the foil.
Approx. 35 minutes
4
Unwrap the aubergines and, once cool enough to handle, slit each lengthwise and peel back the skin in one continuous sheet. Lay the skins flat on cling film, then scoop the soft flesh into a sieve and press to drain off excess liquid.
Approx. 10 minutes
5
Heat 2 tablespoons of olive oil in a wide pan over medium heat and sweat the shallots for 5 minutes, until completely soft and translucent.
Approx. 5 minutes
6
Add the garlic, cumin, smoked paprika and cayenne, and cook for 1 minute, stirring constantly, until fragrant.
Approx. 1 minutes
7
Crumble the pressed tofu into the pan and cook over medium-high heat for 8 minutes, stirring occasionally, until golden and any moisture has evaporated.
Approx. 8 minutes
8
Remove the pan from the heat and fold in the drained aubergine flesh, miso paste, nutritional yeast, sun-dried tomatoes, most of the pistachios, parsley, mint, lemon zest and lemon juice. Season with salt and pepper and stir until fully combined.
Approx. 5 minutes
9
Dissolve the agar-agar in the warm vegetable stock, stirring vigorously, then pour over the filling and stir immediately to distribute evenly. Leave to cool for 10 minutes so the agar begins to set.
Approx. 10 minutes
10
Lay one aubergine skin flat on a large piece of cling film. Spoon a quarter of the farce along the centre, then roll tightly using the cling film to form a firm cylinder, twisting the ends to compress it. Repeat with the remaining three skins and farce.
Approx. 15 minutes
11
Refrigerate the ballotines for at least 2 hours, until fully set and firm.
Approx. 120 minutes
12
Unwrap the ballotines and place on a lightly oiled baking tray. Roast at 190°C (170°C fan) for 12 minutes, until heated through and lightly caramelised.
Approx. 12 minutes
13
Slice each ballotine into rounds on the diagonal, garnish with the reserved pistachios and a few mint leaves, and serve immediately.
Approx. 5 minutes
