Krystelle and Pio's Must Baba Bele Wraps

TEAM FIJI

INGREDIENTS

4 Baigans (Eggplant)
2 Capsicums (red and green)
1 tbsp. Toasted Cumin
4 tbsp. Virgin Coconut Oil
Salt and Pepper
1 Bu (young green coconut) Flesh with juice
1 bunch Dhania (Coriander)
12 Bele leaves(Substitute Silverbeet)
1 bunch of Ota (fiddler fern)
1 cup of Nama (sea grapes-you could substitute prepared Japanese seaweed)
1 Ripe mango
1 cup Watercress
1 Sour Sop
2 Moli Kula (Bush lemon)
1 passionfruit
1 teaspoon chilli flakes

METHOD

  1. Cut the eggplants into quarters and put in a large bowl with the whole capsicums add half the coconut oil with the salt and pepper then mix together until the vegetables are coated with the oil and seasonings. Place Under the grill and cook until the skin of both are blackened.
  2. Remove seeds and skin from capsicum and slice into thin strips. Remove the skin from Eggplant and blend the flesh with toasted cumin, remaining coconut oil, juice of 1 lemon and dhania. Add salt and pepper.
  3. Blanche bele leaves and the tendrils of the ota.
  4. Place 2 bele leaves flat on a board. Place some watercress, ota, capsicum, bu flesh and nama on top of flattened leaves. Roll up and continue doing the same till all the bele is used.
  5. Smear eggplant sauce on a platter. Cut thin long strips of mango and use one to wrap the bele wraps (optional). Place wraps on the platter.
  6. Using a strainer, puree soursop flesh, lemon and passionfruit (pushing through the strainer with a spoon). Add chilli flakes, honey and salt and pepper to make the dressing. Drizzle dressing over the bele rolls.
 

Team Fiji Recipes Krystelle and Pio

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