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