Composition
- Black Pepper Eggplant
- Eggplant Tapenade
- Eggplant Chips
Black Pepper Eggplant
| INGREDIENTS | MEASUREMENT |
|---|---|
| Eggplant | 2 pcs |
| Madagascar black pepper | 2 tbsp |
| Veal jus | 200 gm |
| Garlic (chopped) | 5 pcs |
| Shallots (chopped) | 3 pcs |
| Cognac | 2 tbsp |
| Olive Oil | |
| Salt |
Method
Bake whole eggplant at 160 degrees for 30 mins and keep at room temperature.
Peel eggplant and portion into the required size. Dress the eggplant in olive oil, salt, and roasted ground black pepper, then pan roast both sides of the eggplant.
Sauté chopped garlic and shallots until fragrant and deglaze with cognac, add veal jus and reduce.
Eggplant Tapenade
| INGREDIENTS | MEASUREMENT |
|---|---|
| Eggplant trimmings (from baked eggplant above) | 150 gm |
| Shallots (chopped) | 3 pcs |
| Garlic | 2 pcs |
| Black olives (chopped) | 5 pcs |
| Anchovies (chopped) | 1 fillet |
| Tomato concasse | 30 gm |
| Basil leaves | 5 leaves |
| Virgin olive oil | 2 tbsp |
| Lemon juice | 1 tbsp |
| Seasoning |
Method
Sauté chopped shallots and garlic with virgin olive oil until fragrant, add chopped baked eggplant, cook over low heat. Add chopped black olives and chopped anchovies, continue to cook.
Add in the tomato concasse and basil leaves and stir until cooked.
Finish with lemon juice and seasoning.
Eggplant Chips
| INGREDIENTS | MEASUREMENT |
|---|---|
| Eggplant (thinly sliced) Icing sugar | 1 whole |
Method
Put the thin slice of eggplant and dust with icing sugar on a baking tray. Dehydrate until crisp.
Products Used
Medium Rectangle Chocolate Shell
- 5-6 g / 0.18-0.21 oz. /pc.
- 30 pcs. / tray, 9 trays / box
- H: 10 mm, 0.40 in
- L: 89 mm, 3.50 in
Slim Mini Rectangle Chocolate Shell
- 2.5-3.5 g / 0.09-0.12 oz. /pc.
- 50 pcs. / tray, 9 trays / box
- H: 10 mm, 0.40 in
- L: 44 mm, 1.73 in
- W: 21 mm, 0.83 in
Medium Rectangle Chocolate Shell
- 1.5-2 g / 0.05-0.07 oz. /pc.
- 72 pcs. / tray, 9 trays / box
- H: 10 mm, 0.38 in
- L: 23 mm, 0.92 in
- W: 23 mm, 0.92 in
