Recipe from: The Taste of the French Caribbean


The Taste of the French Caribbean


Chef Denis

Stir up an authentic taste of the Caribbean at home with Chef Denis Rosembert’s first ever cookbook. The St Lucia born restauranteur lovingly curates his favourite dishes — from delicious jerk chicken to spicy mutton curry and sweet golden apple cake — for you to recreate, bringing the unique flavours and exotic aromas of the island — renowned for its seafood and exquisite chocolates — vividly to life in your own kitchen.

At his much-loved restaurant Chez Denis in Norwich, England, Denis Rosembert blends the eclectic cuisines of Africa, Europe and Eastern India that combine to make St Lucian food so rich and so special. His colourful, infectious, easy-to-follow recipes are the ultimate celebration of island life, food and drink and entertaining and will soon have you inviting friends and family round to experience your own taste of the Caribbean.

Buy the book: Amazon


About Chef Denis

Denis Rosembert was born on the island of St.Lucia where he started training to be a chef in 1973. After a couple of years he was invited to England to continue his training. Since then Denis has worked in various hotels and restaurants across Britain and America in the role of Commis, Sous and finally Head Chef. In 1989 he moved to Norwich, where after a brief stint working for the Sports Village, he finally realised his dream and opened his own restaurant Chez Denis.

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Stuffed Aubergine



2 large aubergines

2 tbsp oil

1 small onion


1 parsnip

1 small leek

  • stick celery

1/2 tsp mixed herbs

  • cloves of garlic

150g haricot beans (cook day before)

100g bread crumbs

100g plain flour or gluten free

2 eggs

150ml milk

1tsp mustard

500ml vegetable oil

Creole tomato sauce


  1. Cut the aubergine into 20mm thick slices. Remove the flesh in the centre of the aubergine wheel by cutting 15mm away from the skin. Keep the flesh for the stuffing.
  2. Dice all the vegetables and sweat with the inside of the aubergine in vegetable oil with the herbs until they are soft. Remove from the heat and let the mixture cool.
  3. Add the cooked haricot beans to the vegetables.
  4. Mince the cooked vegetables and haricot beans, then add bread crumbs to bind the mixture together. Salt and pepper to taste.
  5. Stuff the aubergine wheels with the vegetable mixture, then place the wheels on a tray. Make sure the stuffing stays in the aubergine wheels.
  6. Break 2 eggs in a bowl add milk and mustard, whisk together.
  7. Dust the wheels with flour, put the wheels into the egg wash and then put the wheels in bread crumbs, making sure the aubergine wheels are coated.
  8. Place the aubergine on a baking tray with some bread crumbs on the tray.
  9. Cover the wheels with cling film, put in the freezer until frozen.
  10. Remove from the freezer and place each wheel in a hot fryer until it looks golden brown.
  11. Place the wheels in the oven at 200 degrees for 15 minutes.Serve with Creole tomato sauce

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