The Press Pass Table
Based on:
TypeMain course
Serves4 people
DateSeptember 24, 2026
Rectangular badge-shaped dish: grilled vegetables on bean purée, the press pass is back on the table.
A neat rectangular dish of grilled aubergine and zucchini, with a red bell pepper 'press pass' stripe, served on white bean purée. The silhouette forms a lying badge with a lanyard, referring to the returned press passes for the White House.
Ingredients
- 2 aubergines
- 2 zucchinis
- 2 red bell peppers
- 800 g white beans (canned, rinsed)
- 2 cloves garlic
- 1 lemon
- 4 tbsp olive oil
- salt and pepper to taste
- 1 bunch flat-leaf parsley
Method
- Slice the aubergines and zucchinis into long, straight slices about 1 cm thick.
- Cut the bell peppers into thin strips about 1 cm wide and 10 cm long.
- Heat a grill pan and lightly brush the aubergine and zucchini slices with olive oil. Grill on both sides until golden brown with grill marks. Sprinkle with salt and pepper.
- Briefly grill the pepper strips until supple.
- Place the white beans, garlic, 2 tbsp olive oil, juice of half a lemon, salt and pepper in a food processor and purée until smooth. Taste and season.
- Spread a rectangle of bean purée on each plate, about 12x8 cm.
- Arrange alternating slices of grilled aubergine and zucchini tightly on the purée to form a smooth surface.
- Place a thin strip of red bell pepper as a 'press pass' on one short side of the rectangle.
- Add a 'lanyard' made from a pepper strip on the side of the badge. Garnish with chopped parsley.
Serving notes
- Serve on white plates for extra contrast.
- Add lemon wedges on the side if desired.
- Place the badge shape neatly in the center of the plate, with no frills.