LimeCake

A few weeks ago, I had the most delicious medley of grilled vegetables at Rockpool Melbourne. I swore I would try to recreate that dish as best I could.

So here we have it – grilled eggplant and pumpkin, topped with julienned habanero peppers and a generous dollop of goat’s curd. Shaved black truffle is optional, of course. In retrospect, I’d probably leave it out next time for the goat’s curd to really shine.

I can’t seem to get enough of goat’s curd. It’s the most miraculous thing. It took me a long time to hunt it down, but I have, and there’s no turning back. Have you found some yet?

Here’s what to do:

Toss thinly sliced eggplant and chunks of pumpkin with olive oil, sea salt and pepper.

Grill pumpkin first, then eggplant, until both vegetables are cooked.

Lay eggplant on plate, followed by pumpkin. Top with julienned habanero pepper, then with goat’s curd. If using truffle, shave over the top. Drizzle with olive oil and more pepper.

Note: You could swap the pumpkin for butternut squash, or the habanero pepper for bell pepper, or roasting these vegetables instead of grilling them.

Really, you could take this in a gazillion directions - I’m going to take it in the direction of my mouth.

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