Cooking Index - Cooking Recipes & IdeasRoasted Eggplant Caviar 'Pancakes' With Star Anise Carrot Syrup And Gingered Beet Mash Recipe - Cooking Index

Roasted Eggplant Caviar 'Pancakes' With Star Anise Carrot Syrup And Gingered Beet Mash

Courses: Dessert
Serves: 4 people

Recipe Ingredients

2   Eggplants - to yield 2 cups (large)
  Of roasted eggplant
1/2 cup 118mlSliced shallots
1 tablespoon 15mlMinced garlic
1 tablespoon 15mlSambal
2 tablespoons 30mlHoney
2 tablespoons 30mlUnsalted butter
2   Eggs
2   Egg yolks
1/2 cup 118mlWhipped heavy cream
1 teaspoon 5mlToasted ground cumin
2 tablespoons 30mlChopped cilantro
2 tablespoons 30mlChopped scallions
1/4 cup 15g / 0.5ozAll-purpose flour - may need
  A little more
  Star Anise Carrot Syrup
16 oz 454gCarrot juice
2   Star anise
1/2 cup 118mlCanola oil
  Salt - to taste
  Freshly-ground black pepper - to taste
  Gingered Beet Mash
2 cups 292g / 10ozPeeled, chopped red beets
1/2 cup 31g / 1.1ozChopped onions
2 tablespoons 30mlMinced ginger
2 tablespoons 30mlHoney
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlButter

Recipe Instructions

Roast whole eggplants in a 375 degree oven for about 45 minutes or until eggplants are cooked through and scoop out eggplant while it is still hot.

Caramelize shallots and garlic. Add sambal, honey, butter and eggplant. With a hand mixer, puree until very smooth. Transfer to bowl and let cool.

Fold into cooled mixture the eggs, 3/4 of the whipped cream, cumin, cilantro and scallions. Sift in flour until a pancake consistency is achieved.

In a small non-stick pan and clarified butter, ladle in 3 ounces of batter and color one side, flip, and cook in a 400 degree oven until the other side is browned and the pancake puffs up a bit.

Star Anise Carrot Syrup: In a sauce pan, reduce juice with star anise down to the 'scum'. Take out star anise and transfer 'scum' to a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning.

Gingered Beet Mash: Boil beets in water until extremely soft. Saute onions and ginger. Transfer all to food processor and blend with honey. Slowly add chunks of butter until a mash consistency is achieved. Check for seasoning.

Place small bit of beet mash in the center of a plate. Top with one pancake and repeat process until you have a 'short stack'. Dab with a little whipped cream and sliced scallions. Pour 'syrup' on pancakes. Slice out one small wedge and set askew.

This recipe yields 4 portions.

Source:
CHEF DU JOUR - (Show # DJ-9310) - from the TV FOOD NETWORK

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