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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, April 17, 2014

Eggplant with Peppers and Cannellini Bean Mash Sandwich by Steven Dolby

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(Serves 2 people)

200g Eggplant (sliced)
1 Tsp cumin
7-8 Sweet peppers (remove the stem & skin)
Salt (pinch)
Olive oil

140g cannellini beans
2 Garlic cloves (minced)
2 Tsp tahini
1/2 Lemon juice
Salt (to taste)
Ground black pepper (to taste)
2 Tsp olive oil

Pretzel bread
Romaine lettuce


1. Preheat oven to 400 degree F or 200 degree C.


2. In a tray, lay the eggplant slices, sprinkle cumin and drizzle olive oil on top. Season with salt and mix well.

3. Pop the tray in oven and cook for 10-12 minutes on each side or until the eggplant slices become tender.

4. Into a separate tray, place sweet peppers, season with salt, drizzle olive oil, mix well and pop in oven at 400 degree F for 25-30 minutes.

5. When done remove eggplant and peppers from oven and set aside to cool. When peppers cool remove the skin and stem.

For Bean Mash:

6. Into a bowl, combine cannellini bean, garlic, tahini, lemon juice, salt, pepper, and olive oil. Lightly mash with a fork and set aside.


7. Place pretzel bun in oven for 2 minutes to crisp up. Cut in half; spread bean mash on bottom side of bun. Top it with eggplant slices, followed by pepper and lettuce. Cover with the top half of bun.


8. Serve and enjoy!

Things You Will Need
baking tray


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