Page 50 - Tropic Magazine Issue 32

TROPIC • FOOD

Violet vessel of goodness

FOOD REVIEW
Eggplant. Aubergine. Brinjal.
The baddest emoji around.
Whatever your relationship to this plump, purple
fruit, eggplant has emerged as a hero in modern MAMAN BAR & KITCHEN
plant-based eating. Matched with sugo and Moussaka of eggplant with seared scallops,
mozzarella in a classic Italian parmigiana or broken taramosalata, tomato and fennel salsa.
So simple, yet so decadent. Melt in your
down into a garlic-y baba ganoush, it can seduce mouth textures, just like a moussaka should
you in all shapes, sizes and textures. be, but with a fresh pop of fennel and lime.
Maman (French for mum and pronounced
Words: Annabel Bowles
ma-mo) are experts in everything
Mediterranean to Middle-Eastern food.
The menu features starters, small plates
and mains, making it the perfect “order
everything and share” destination. Our only
complaint is that this is a small plate dish.
We need more.

GO THERE 6 Grant St, Port Douglas

NU NU RESTAURANT
Nu Nu’s yellow bean eggplant draws inspiration from the
Japanese classic nasu dengaku, otherwise known as miso-
glazed eggplant. This dish sees the plant steamed into
submission before being lathered in a rich, sweet and spicy
relish. After caramelising in a hot oven, the charred but soft
halves are served alongside smoked eggplant purée (yes,
more eggplant) and crowned with roasted sesame seeds,
deep-fried chillies and crisped garlic. This dish is particularly
excellent when shared among friends, but we think it’s
equally delicious consumed on one’s own.
GO THERE 1 Veivers Rd, Palm Cove

50 • Tropic • Issue 32