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Trevor's Kitchen - The    Art and Soul of Cooking


For the Vegetables

1 large Aubergine, cut in 1/2 and scooped out

1 large red pepper, 1cm dice

200g roughly chopped mushrooms

For the brine

500ml water

2 lemon juice

50g salt

20g crushed coriander seed

20g crushed fennel seeds

For the rub

1 lemon zested

50g brown sugar

20g fresh coriander



  • Soak the vegetables in the brine for 1 hours

  • Remove and dry

  • place the peppers and mushrooms in the Aubergine 

  • Rub in the mix

  • Smoke at 120oC for 30 minutes

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