Name: Aubergine gamelastra with a roasted pepper sauce, puy lentils and polenta croutons
Yield: For four
Cuisine: Italian
Ingredients: polenta; 4 cloves garlic, finely chopped; 150 g kale; a little olive oil; ½ tsp salt; 1 onion, finely chopped; 4 small-medium aubergines; 30 mls single cream; pinch of cayenne pepper; 100 mls single cream; 200 mls light stock or water; 1 tsp mustard, Dijon style; 40 g breadcrumbs; 2 red peppers; 2 sundried tomatoes, finely chopped; 2 cloves garlic, chopped; puy lentils; 70 g Stilton, crumbled

Preparation info

For
four

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

This was the first dish of mine that I really loved and felt was my own creation. It’s full of earthy, intense flavours balanced with the sunny lightness of red peppers, polenta and sundried tomatoes; and then, at the end of the day, it’s serene and comforting too. The name relates not to the ingredients, cooking style or nationality, but to the fact that I was thinking about the extraordinary first public airing of the Cork University’s Gamelan orchestra, for which we did some interpretati