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Recipe provided by Alessandro Pavoni 

+ Ingredients

1 Whole Eggplant

800l San marzano tomatoes

200 Mutti tomatoes

half bulb of garlic

50g extra virgin olive oil

500g smoked cheddar

350g milk

150gr cream

20g corn flour

6 bunch of mint

2lt canolo oil


+ Method


Cut eggplant in half and place on tray, and cover tray in tin foil.  Cook in a oven for 40 minutes at 180 degrees, closed valve or non-fan-forced.

To finish, place in a woodfired oven (or pan fry with small drizzle of olive oil) to brown on each side.


Tomato Sauce:

Combine San Marzano tomatoes, Mutti tomatoes and garlic in a large pot. Bring to the boil then simmer for 1 hour. Then blend, adding a dash of olive oil. Salt to taste.



Put milk, cream and corn flour in the thermomix, bring it to 100 degrees, add the smoked cheddar and take the temperature off.  Let the mixture blend until it reaches 60 degrees them pass through a fine chinoux.


Mint oil:

Boil mint for 30 seconds. Wrap in a cloth and squeeze the excess water out. Weigh the mint and then add three times the weight in canola oil. Bring it to 70oC in thermomix, blend for two minutes, and finely strain through an oil filter.


+ Plating

Place half eggplant onto serving plate.

Prick it on the inside with a fork to allow dressing to permeate in

120ml of tomato sauce

Drizzle in a zig zag with fonduta

Drizzle lightly with mint oil?

Garnish with one leaf fresh mint