07/06/2026
Tempura smoked aubergine, barigoule & black beans.
A more summery take on the classic French barigoule.
Traditionally made with artichokes, we’ve swapped them for smoked aubergine - bringing a deeper, meatier character to the dish while still keeping the freshness and balance that makes barigoule so good.
The aubergine is lightly coated in tempura batter before being fried, giving it a crisp exterior while the centre stays soft, smoky, and rich from the fire.
Underneath sits a deeply flavoured barigoule - richer and more concentrated than the traditional version, full of slow-cooked depth and savouriness.
We fold through black beans for texture and earthiness, then finish the dish with mojo rojo and black garlic ketchup.
Bright, smoky, rich, and built for summer evenings at Bank.
