Photography recipe
Fotografía Chef Signature Chef

METHOD

 

EGG PLANT 

  1. Pierce gently through the eggplant from all sides.
  2. Place directly on a flame and turn continuously till evenly lightly burned from all side.
  3. Move directly to a bowl with cold water and using you hand peel directly , and remove for water.
TAHINI SAUCE
  1. In a blender mix all together. 
SPICY SAUCE...

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METHOD

 

EGG PLANT 

  1. Pierce gently through the eggplant from all sides.
  2. Place directly on a flame and turn continuously till evenly lightly burned from all side.
  3. Move directly to a bowl with cold water and using you hand peel directly , and remove for water.
TAHINI SAUCE
  1. In a blender mix all together. 
SPICY SAUCE
  1. Place all the ingredients in a food except the oil  processor or a liquidizer and mix to a smooth paste .
  2. Slowly to create a smooth emulsion add the oil the final texture as to be smooth and a little runny .
EGG GARNISH 
  1. Take the poached eggs coat them gently with flour, than dip them in beaten egg, and to follow roll them in panko bread crumbs.
  2. Fry at 180C till golden brown .
FINISH THE DISH 
  1. Place the chickpeas ,tomatoes and eggplant in a warm oven till warm to the touch.
  2. Plate first the eggplant flat on the plate garnish with the tomatoes and chickpeas. 
  3. Season with salt pepper, olive oil and lemon juice.
  4. Place the deep fried eggs on top, finish by drizzling the tahini sauce, spicy sauce.
  5. Garnish with the cilantro leaves chopped onions and pickled cucumber.

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Ingredients 4 persons
  • FOR THE EGGPLANT
  • 2 large eggs plants
  • TAHINI SAUCE
  • 2 cloves of garlic
  • 100gr tahini
  • 100 gr ice water
  • 1 spoons chopped parsley
  • 1/4 spoon cumin
  • 50ml lemon juice
  • salt
  • pepper
  • SPICY SAUCE
  • 4 roasted red peppers
  • 2 roasted chilli pepper
  • 4 drops tabasco
  • 1 spoon sherry vinegar
  • 4 cloves of garlic
  • Oil approx 1 cup
  • Salt pepper
  • ½ cumin
  • FOR THE EGG GARNISH
  • 2 poached eggs
  • 2 beaten eggs
  • 50gr of flour seasoned with salt and pepper
  • 50gr of panko bread crumbs
  • Deep oil for frying
  • TO GARNISH
  • 1 spoon finely diced onion onion
  • 1 spoon of finely diced cucumber in brine
  • Few picked cilantro leaves
  • 4 spoons Olive oil
  • 2 spoons lemon juice
  • ½ a cup of cooked chickpeas
  • 5 cherry tomatoes cut in half -oven roasted season with salt pepper
  • olive oil at 200c for 8 minutes.
Recipes. The Cook & Chef Institute