Messina Panel
Based on:
TypeStarter
Serves4 people
DateAugust 16, 2026
Roasted aubergine panels as edible art, a still life of flavor and absence.
A solemn starter: thin roasted aubergine panels filled with ricotta and lemon, arranged precisely like a stolen artwork. An ode to Sicily, Messina, and the value of what's missing.
Ingredients
- 2 medium aubergines
- 200 g ricotta
- 1 lemon (zest and juice)
- 2 tbsp olive oil
- Salt and pepper to taste
- 10 fresh basil leaves
- 1 tbsp pine nuts
- 1 tsp honey
Method
- Preheat the oven to 200°C.
- Slice the aubergines lengthwise into 0.5 cm thick panels.
- Brush the slices with olive oil, sprinkle with salt, and roast on baking paper for 20 minutes until golden brown.
- Mix ricotta with lemon zest, 1 tbsp lemon juice, pepper, and salt.
- Toast the pine nuts briefly in a dry pan.
- Arrange the aubergine panels tightly on a plate, place a spoonful of ricotta mixture on each, fold closed like a panel.
- Garnish with basil, pine nuts, and a drizzle of honey.
Serving notes
- Arrange the aubergine panels geometrically, leaving empty spaces to reference what's missing.
- Serve on a white, clean plate.