Eve’s on the Park head chef Warren Maddox shares this eggplant caviar meal for cooler nights.

Ingredients:

Herb & parmesan chicken

  • 4 chicken breasts 50g shaved parmesan
  • 1 egg yolk 200g butter
  • Salt and pepper
  • 1/4 cup chopped parsley, sage & thyme

Sage potato gnocchi

  • 300g sebage potatoes
  • 1/2 egg peeled, cut into chunks
  • 1/8 cup chopped sage
  • 95g plain flour Salt and pepper

Eggplant caviar

  • 2 eggplants
  • 1/4 cup chopped parsley
  • 1 brown onion
  • 75ml olive oil
  • 2 roma tomatoes
  • Salt and pepper

Red wine glaze

  • 500ml red wine
  • 125g sugar

Method:

Herb & parmesan chicken

Combine butter, parmesan, herbs and egg yolk. Make a cut about 3cm deep in the chicken breast for the butter to be piped into. Fill hole with butter and refrigerate for 1 hour. Cook in a hot pan, skin side of breast down, until a golden brown colour. Turn over and place in 200°C oven for approx. 12-15 minutes, until chicken is cooked.

Sage potato gnocchi

Place potatoes in a pot and cover with water. Add salt, bring to the boil and then reduce to a simmer until potatoes are cooked. Drain and dry. Rub through a fine sieve into a large bowl. Sift in flour, add egg, sage and salt and pepper. Mix well.

Place on floured surface and knead for 2-3 minutes. With floured hands roll out into cylinders, 2cm in diameter, then cut into diamond shapes.Bring a large pot of water to the boil, reduce to a simmer then add gnocchi. Cook for 3-4 minutes or until gnocchi rises to the surface. Remove from the water and keep warm.

Eggplant caviar

Roast eggplants in a 200°C oven for 20 minutes. Remove from oven, let cool and remove skin. Sauté chopped onion and tomato until onion is cooked. Combine eggplant, onion and tomato and parsley in food processor. Blend slowly adding olive oil until smooth in consistency. Add salt and pepper to taste.

Red wine glaze

Bring red wine and sugar to the boil and then simmer until a thick syrup consistency.

To serve:

Drizzle glaze around outside of plate. Place 3 gnocchi in centre of plate and then put a large spoonful of eggplant caviar on top. Place chicken breast on top.