IMAM BAYILDI (AUBERGINE MOUSSAKA)
Serves 4 people Preparation time 50 minutes Cooking time 60 minutes
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.