IMAM BAYILDI (AUBERGINE MOUSSAKA)

Hello! Middle East - - LIFESTYLE -

Serves 4 peo­ple Prepa­ra­tion time 50 min­utes Cook­ing time 60 min­utes

IN­GRE­DI­ENTS

For the burnt aubergine

• 2 Ja­panese aubergines • ½ glove garlic, minced • ½tsp fruity olive oil • ½ cup Greek yo­ghurt • 2tbsp lime juice • Salt to taste

For the Imam Bayildi sauce

• 2tbsp olive oil • 8 gloves garlic • 1 slice sour­dough bread, cut into cubes • 4 medium red onions, sliced • 2 green Ser­rano chill­ies, stemmed and minced • 1.1kg tomato juice • 100ml red vine­gar • Salt and Black pep­per, to taste • 10g sweet onion pow­der • 3g sweet pa­prika • 4tbsp sugar

For the jalapeno and herb gel

• 50g pars­ley • 20g basil

• 75g fresh jalapeno • 50g chives • 150g tomato wa­ter • 6g salt • 15g ex­tra vir­gin olive oil • 100g wa­ter • 15g sugar • 5g agar • ½g xan­than gum • Salt and olive oil to taste • 10g green tabasco

For the ash pow­der

• 15g veg­eta­bles ash pow­der • 50g dried black trum­pet mush­room pow­der • 2g ac­ti­vated char­coal

For the burnt onion

• 2 medium yel­low onions • 2tbsp olive oil • ¼ cup tomato sauce • 25g ash pow­der

For the gar­nish

• Dried mint pow­der • Ed­i­ble flow­ers • Mi­cro pars­ley • Aleppo pep­per, freshly ground if pos­si­ble

To prep the aubergine

1. Grill the aubergine on char­coal or over a gas burner un­til the skin is burnt, peel the aubergine and dis­card the seeds.

2. In a mix­ing bowl mix the garlic, olive oil, yo­ghurt, lime juice and sea­son with salt. Dip the aubergine in the mari­nade for about 1 hour. Re­frig­er­ate un­til ready to use.

To prep the tomato sauce

1. In a pot brown the garlic with sour­dough in olive oil, then stir in the onion and chilli and sauté them un­til caramelised.

2. Add the tomato juice, vine­gar and cook for 40 min­utes.

3. Sea­son with salt, black pep­per, onion pow­der, pa­prika and sugar, re­move the sauce from fire and process the sauce by im­mer­sion blender, pass through a sieve and set aside.

For the herb gel

1. Blend all the herbs, chives, jalapeno, tomato wa­ter and salt in ther­momix, strain and re­serve 200g.

2. In a small pot com­bine the wa­ter, sugar and agar and bring them to the boil for 2 min­utes then add the herbs jus and sim­mer for 1 min­utes.

3. Trans­fer im­me­di­ately to an ice bath to cool down and then process the mix­ture with olive oil un­til it be­comes smooth.

For the burnt onion

1. Blend the dried mush­room to a fine pow­der, then mix with the ash pow­der and ac­ti­vated char­coal. Strain the black pow­der and keep in an air­tight con­tainer.

2. Cut the onion in half and then brush with oil and tomato sauce and sear the mid­dle of onion un­til caramelised.

3. Baste the onion with the re­main­ing tomato sauce and then dust the onion with ash pow­der to cover well.

4. Trans­fer the onion to vac­uum pack with tomato sauce, cook at 75°C for 40 min­utes.

5. Be­fore the ser­vice dust the onion again with black pow­der.

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