Spicy Aubergine Parmigiana Feast Ixta-belfrage
Spicy Aubergine Parmigiana Feast Ixta-belfrage
Spicy Aubergine Parmigiana Feast Ixta-belfrage
Spicy Aubergine Parmigiana Feast Ixta-belfrage
Spicy Aubergine Parmigiana Feast Ixta-belfrage
Spicy Aubergine Parmigiana Feast Ixta-belfrage
Spicy Aubergine Parmigiana Feast Ixta-belfrage
Spicy Aubergine Parmigiana Feast Ixta-belfrage
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Spicy Aubergine Parmigiana Feast

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Ixta Belfrage’s menu is a vibrant selection of dishes inspired by her Brazilian, Mexican and Italian upbringing – “these three cuisines have shaped the way I cook,” says Ixta. 


To drink, Ixta has infused pears with tangerine and lemon juice, dried Mexican chillies, rooibos tea and fresh mint to create a fruity drink with complex layers of flavour. It can be enjoyed as it is with ice and lime, or with a splash of tequila or mezcal.


For her tostada starter, Ixta marinates creamy cannellini beans in oil flavoured with paprika, garlic and chipotle. The beans are warmed in the salty, subtly smoky oil, then combined with sharp, pickled onions and sweet, charred pineapple before being piled onto crunchy corn tostadas with a spoonful of zesty lime crema.


“The main is inspired by Italian aubergine parmigiana, but with a Mexican twist”, explains Ixta. She layers aubergine with a creamy cheese sauce made with feta, mozzarella, gruyère and cream, as well as salsa roja – a Mexican salsa made with tomato, onion, ancho and habanero chillies and cumin and coriander seeds. It’s then baked in the oven until bubbling.


To cut through the rich aubergine centrepiece, Ixta serves a crunchy gem lettuce salad, tossed in a sharp lime dressing with plenty of fresh herbs, mild green chillies and sesame salt, as well as sweet blanched spring onions with miso, chives and crispy onions.


Ixta’s dessert is a clever marriage of contrasting flavours and textures. The sweetness of the creamy white chocolate ganache is balanced by tangerine zest and a subtle hint of chilli, as well as a sharp passionfruit glaze. To finish, it’s scattered with a crunchy crumble topping, made with ginger biscuits, bitter dark chocolate chunks and a touch of cinnamon.