Small crusted roast with coconut gremolata

Name: Small crusted roast with coconut gremolata
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 bunch/pot of coriander; 50 g Coconut flake; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp grated peel and 1 teaspoon juice of 1 organic lemon; 7-10 Tbsp salt, pepper, curry; 1 (approx. 500 g) baby Chinese cabbage; 2 Onions; 2 (approx. 1 kg) Aubergines; 7-10 Tbsp some + 2 tablespoons oil; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
1 bunch/pot of coriander
50 g Coconut flake
4 TABLESPOONS Breadcrumbs
7-10 Tbsp grated peel and 1 teaspoon juice of 1 organic lemon
7-10 Tbsp salt, pepper, curry
1 (approx. 500 g) baby Chinese cabbage
2 Onions
2 (approx. 1 kg) Aubergines
7-10 Tbsp some + 2 tablespoons oil
7-10 Tbsp Aluminium foil

Directions

1
For the Gremolata, peel and finely chop the garlic. Wash the coriander, shake dry and chop finely. Mix coconut and breadcrumbs with lemon peel, garlic and coriander. Season with salt and pepper.
2
For the filling clean and wash the Chinese cabbage. Cut the cabbage in half lengthwise and crosswise into almost 1 cm wide strips. Peel and finely chop the onions. Wash aubergines, cut in half lengthwise. Remove the flesh (see tip) and dice very finely.
3
Sprinkle aubergine halves with lemon juice. Season with salt.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease baking tray. Heat oil in a pan. Brown the aubergine cubes, cabbage and onions in it. Add approx. 4 tablespoons of water.
5
Stir-fry for approx. 5 minutes. Season with approx. 1⁄2 TL curry, salt and pepper. Spread into the aubergine halves, add the coconut gremolata and place on the baking tray. Cook in the hot oven for about 50 minutes, covering with aluminium foil after 40 minutes if necessary.