Lacquered eggplant
Ingredients
- Eggplant
- Natural Sauce Basil - Food Revolution by Didess
- Corn Panko Green Herbs
- Rice Crispies Tomato
- Confit tomatoes
- Parmezan Cheese
- Lacquering
Preparation
- Clean the eggplant and cut into the desired shape.
- Sprinkle generously with coarse salt and let the liquid soak away.
- Using a kitchen roll, wipe all the salt off the aubergine.
- Dab a little more with kitchen roll.
- Cook these in a pan with a little oil, season with pepper.
- Reduce all ingredients for the lacquerage to the desired thickness.
- Leave to cool.
- Apply the lacquering, finish with Corn Panko, Rice Crispies. Natural Sauce Basil, candied tomato, freshly shaved Parmesan cheese dress on the plate according to your own creativity, taste and skill.
lacquer
Ingredients
- 60g soy sauce
- 120g dashi bouillon
- 20g rice vinegar
- 8g Emulbinder
Lacquered eggplant
Ingredients
- Eggplant
- Natural Sauce Basil - Food Revolution by Didess
- Corn Panko Green Herbs
- Rice Crispies Tomato
- Confit tomatoes
- Parmezan Cheese
- Lacquering
Preparation
- Clean the eggplant and cut into the desired shape.
- Sprinkle generously with coarse salt and let the liquid soak away.
- Using a kitchen roll, wipe all the salt off the aubergine.
- Dab a little more with kitchen roll.
- Cook these in a pan with a little oil, season with pepper.
- Reduce all ingredients for the lacquerage to the desired thickness.
- Leave to cool.
- Apply the lacquering, finish with Corn Panko, Rice Crispies. Natural Sauce Basil, candied tomato, freshly shaved Parmesan cheese dress on the plate according to your own creativity, taste and skill.
lacquer
Ingredients
- 60g soy sauce
- 120g dashi bouillon
- 20g rice vinegar
- 8g Emulbinder
