Smokey Aubergine with Scallion Vinaigrette
March 31, 2017
What you need
- 460ml Water
- 75ml Vinegar
- 75ml Chilli sauce
- 10g Garlic
- 300ml Fish caramel
- 10ml Lime juice
- 75gr sugar
- 1/8 cup chopped scallions (green part)
- Pierce Japanese Aubergine with a fork all over (roughly 10 times).
- On a hot fire, place the aubergines directly onto the flame and scorch until the skin is black. Rotate to make sure all sides are equally chard.
- Allow to cool and then slice in half and let cool. The flesh inside is should be soft to the touch.
- While the aubergine is cooling, make the scallion vinaigrette.
- On a low heat, mix the water and sugar. Once the sugar has dissolved, remove from the heat and cool.
- Add the vinegar, chili sauce, garlic, fish caramel and lime juice, and whisk well.
- Re-heat the scallion vinaigrette and blanche the chopped green parts of the scallions (until they become soft).
- Slice shallots and fry in oil. Remove when they turn light brown as they will continue to cook from the residual heat. Save the shallot oil.
- Cut off the ends of the aubergine.
- Butterfly the aubergine by cutting it horizontally down the length.
- Using a spoon, slide it across the length of the aubergine and gently separate the skin from the aubergine meat, and cut across making bite sized pieces.
- Season with salt and pepper and top off with the cooked scallions from the scallion vinaigrette.
- Drizzle aubergine with shallot oil and garnish with crispy fried shallots.