Photography recipe
Fotografía Chef Signature Chef

 METHOD
 
SMOKED EGGPLANT

 

  1. Smoke the eggplants. 
  2. Once cooked scope out the flesh and combine with all the ingredients. 
  3. Blend till smooth.
ROAST POTATO STOCK
  1. Peel the potatoes with a knife (don’t use a peeler as the peelings need to be thick).
  2. Place on a try and dry roast them at 180c till golden...

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 METHOD
 
SMOKED EGGPLANT

 

  1. Smoke the eggplants. 
  2. Once cooked scope out the flesh and combine with all the ingredients. 
  3. Blend till smooth.
ROAST POTATO STOCK
  1. Peel the potatoes with a knife (don’t use a peeler as the peelings need to be thick).
  2. Place on a try and dry roast them at 180c till golden brown and almost burnt (will help with colour).
  3. Transfer to a pot and cover with water and thyme and add sea salt to taste.
  4. Bring to the boil and then leave too steep for 2 hours then strain.
POTATO JELLY
  1. Put potato water into a pot and sprinkle lota over to hydrate.
  2. Once dissolved bring to the boil.
  3. Remove from heat and pour into a tray and refrigerate.
  4. Once set dice the jelly.
TO SERVE
  1. Pipe eggplant puree into a boil.
  2. Place a spoonful of roast potato jelly on top of the puree and garnish with marigold flowers and watercress.

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Ingredients 4 persons
  • SMOKED EGGPLANT
  • 4 each large eggplant
  • 6 each garlic cloves
  • 80 ml lemon juice
  • 250 gm tahini paste
  • 0.5 tsp toasted cumin
  • 4 TS extra virgin olive oil
  • Sea salt to taste
  • ROAST POTATO STOCK
  • 12 each potatoes
  • Water
  • Thyme
  • Sea salt
  • POTATO JELLY
  • 200ml of potato stock
  • 2gm of lota
  • GARNISH
  • Marigold flowers
  • Baby watercress.
Recipes. The Cook & Chef Institute