Open fired roasted eggplant in a Tahini sauce in a 3 color spectrum, and pine nuts and a smoked paprika oil
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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.
METHOD
EGG PLANT
- 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.
- 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
- Combine tahini paste, garlic, lemon juice and salt in blender or food processor.
- Process until smooth; gradually blend in water for desired consistency.
- Mixture should be in a thick enough to deep the falafel balls and stick to them.
- Check seasoning.
- Split into 3 equal parts one part leave natural (white).
- To the second part whisk in the pureed beetroot , check seasoning and consistent.
- To the third part whisk in the pureed green onion puree , check seasoning and consistent.
SMOKED PAPRIKA OIL
- 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.
- Strain through a paper coffee filter.
SERVING
- 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).
- Drizzle with paprika oil and sprinkle with roasted pine nuts.
- Finish green peas shoots.
