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Nikon D 800
ISO 100
Shutter speed 1/60 s
Aperture f/ 11
Tag Archives: Eggplant
Aubergine With Garlic On A Dark Background
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Nikon D 800
ISO 100
Shutter speed 1/50 s
Aperture f/ 18
Aubergine With Spaghetti
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Camera Nikon D 800
ISO 100
Shutter speed 1/60 s
Aperture f/ 18
Aubergine With Red Lace
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Camera Nikon D 800
ISO 100
Shutter speed 1/60 s
Aperture f/ 18
Smoked aubergine puree with egg sauce and tomatoes.
This week I am posting a recipe elaborated and prepared by Anahita Tcheraghali, an Iranian friend. It’s a revisitation of the traditional Iranian dish “mirzà ghasemì”. The combination of egg sauce (a light hollandaise sauce) and smoked aubergines in this recipe is quite unusual and a little surprising. You might want to add a little more lemon, in my opinion the lemon helps to bring the flavours together. Overall, as I said, quite an uncommon but interesting dish, quick and easy to prepare.
Anahita prepared this dish in the most traditional way, directly on the flame, however as a healthier and safer cooking method, you can use the oven instead.
Ingredients
Serves 4
2 medium size aubergines (eggplants)
300 g (10.58 oz) piccadilly tomatoes or cherry tomatoes
3 egg yolks
250 ml (8.45 fl oz) milk
1 clove of garlic
1 tablespoon of butter
sesame seeds, a handful
a dash of lemon juice
a pinch of ground nutmeg
salt, pepper and extra virgin olive oil to taste
1. Pierce the aubergines and put them to roast on a high heat, directly on the flame (or you can use the oven).
2. Peel the aubergines, add the garlic and salt, then puree the vegetables using a fork.
3. Separately, wash, clean and cut the tomatoes, removing the seeds.
4. Toast the sesame seeds for about ten minutes in a frying pan.
5. In a small thick saucepan, mix the egg yolks with milk, then stir for about ten minutes over a low heat (be careful not to boil the mixture)
6. Turn off the heat. Add the butter (cut into small pieces) with salt and some nutmeg.
Preparation of the dish.
1. Shape a dome with the aubergine puree and make a hole in the centre.
2. Pour the egg sauce onto the puree and onto the plate.
3. Sprinkle the tomatoes (cut into small pieces) and sesame seeds on top.
4. Season with salt, pepper, a dash of lemon and a drizzle of olive oil.
Purea di melanzane affumicate con crema all’uovo.
2 melanzane di media grandezza lunghe o tonde
300 g di pomodorini piccadilly o datterini
3 tuorli d’uovo
250 ml di latte
1 spicchio d’aglio
1 cucchiaio da tavola di burro
una manciata di semi di sesamo
un pizzico di noce montata
un po’ di succo di limone
olio extra vergine di oliva, sale e pepe q b
1. Forate le melanzane e mettetele ad abbrustolire su fiamma viva (oppure potete usare il forno).
2. Spellate le melanzane, aggiungete una testa d’aglio (a cui è stata tolta l’anima) ,un po’ di sale e riducetele in purea.
3. A parte, lavate, pulite e tagliate i pomodorini a dadini.
4.Tostate i semi di sesamo per una decina di minuti in una padella.
5. In un pentolino, mischiate i tuorli con il latte. Fate pastorizzare la crema a fuoco basso per una decina di minuti, senza portare a bollore.
6. Spegnete la fiamma. Aggiungere il burro a tocchetti con della noce moscata e un pizzico di sale.
Preparazione del piatto.
1. Formate una cupola con la purea di melanzane e create un buco al centro.
2. Versate la crema all’uovo prima sulla purea e poi sulla base del piatto.
3. Cospargete i pomodorini e i semi di sesamo sulla crema.
4. Condite con olio, sale, pepe e una spruzzatina di limone.
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