Photography recipe
Fotografía Chef Signature Chef

 METHOD
 
EGG PLANT
  1. Prick the eggplants with a fork and place directly on your stove flame every few minutes turn  round to evenly cook and char the skin.
  2. When all the skin is charred and the flesh is soft remove to a large bowl with cold water and peel the skin off.
TAHINI SAUCE
  1. Combine tahini paste, garlic, lemon juice...

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 METHOD
 
EGG PLANT
  1. Prick the eggplants with a fork and place directly on your stove flame every few minutes turn  round to evenly cook and char the skin.
  2. When all the skin is charred and the flesh is soft remove to a large bowl with cold water and peel the skin off.
TAHINI SAUCE
  1. Combine tahini paste, garlic, lemon juice and salt in blender or food processor.
  2. Process until smooth; gradually blend in water for desired consistency.
  3. Mixture should be in a thick enough to deep the falafel balls and stick to them.
  4. Check seasoning.
  5. Split into 3 equal parts one part leave natural (white).
  6. To the second part whisk in  the pureed beetroot , check seasoning and consistent.
  7. To the third  part whisk in  the pureed green onion puree , check seasoning and consistent.
SMOKED PAPRIKA OIL
  1. Place the paprika in a small pan with the coriander seeds, roast  on middle low  heat till paprika start to just brown, add the oil stir well and set aside to infuse over night.
  2. Strain through a paper coffee filter.
SERVING
  1. Place the eggplant on the plate and lightly flatout with a fork, season with salt pepper, and lemon juice, garnish with the 3 tahini sauces (white,purple and green).
  2. Drizzle with paprika oil and sprinkle with roasted pine nuts.
  3. Finish green peas shoots.

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Ingredients 4 persons
  • EGG PLANT
  • 4 medium size egg plant
  • TAHINI SAUCE
  • 1 beetroot cooked and pureed to a very smooth puree
  • 4 spring onions blanched pureed to a very smooth puree
  • 250ml “Tahini” paste
  • 2-4 garlic cloves minced
  • Salt to taste
  • Juice of two lemons or to taste
  • Water to desired consistency
  • SMOKED PAPRIKA OIL
  • ½ cup olive oil
  • 1 spoon of cilantro seeds
  • 2 spoons of smoked paprika
  • GARNISH
  • 2 spoons of roasted pine nuts
  • Juice for 1 lemon
  • Salt pepper
  • 8-10 green peas shoots.
Recipes. The Cook & Chef Institute