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Roasted eggplant with black garlic mojo, macadamia nuts, purple basil and “hoja santa” sauce

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Roasted eggplant with black garlic mojo, macadamia nuts, purple basil and “hoja santa” sauce

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Adjust Servings:
200 grams Macadamia nut puree
200 grams Sesame Oil
400 grams macadamia nuts previously soaked 24 hours
Salt to taste
350 grams corn syrup
12 millilitres champagne vinegar
Black garlic mojo
400 grams Griddle-charred eggplant peeled
7 cloves Black Garlic
20 millilitres agave syrup
120 grams purple basil
100 grams recado negro
Fried purple basil
25 grams purple basil freshly washed Sunflower oil for frying
Hoja santa gel
6 leaves Hoja santa
400 millilitres Water
6 green tomatoes
1 Serrano chili pepper
25 grams white onion
5 grams Salt
15 grams lime juice
20 grams Sugar
2 grams xanthan gum
2 eggplants
100 millilitres Olive Oil
5 grams Canica chili pepper
10 grams Basil
1 clove Garlic
25 grams Water
25 grams Piloncillo-style brown sugar
25 grams agave syrup
2 grams Canica chili pepper
Charred onion powder
300 grams white onion
4 grams Black garlic puree
4 grams Macadamia nut puree
2 grams Hoja santa gel
30 grams Glazed eggplant
3 grams Fresh macadamia
Charred onion powder
  • 120 min
  • Serves 8
  • Medium


  • Black garlic mojo

  • Fried purple basil

  • Hoja santa gel

  • Eggplant

  • Glaze

  • Charred onion powder

  • Plating



We are thrilled to feature a new fantastic recipe by Chef Jorge Vallejo, the genius behind Quintonil, one of Mexico’s finest restaurants. Give the roasted eggplant recipe with black garlic mojo a try at home or head out to Mexico City and enjoy a treat right from the master.

Cooking instructions:

1.Macadamia nut puree:

Strain the nuts. Blender-process all ingredients until smooth.

2. Black garlic mojo:

Soak the black garlic in warm water. Mix all ingredients (except the olive oil) in a Thermomix at 80 ̊ C. When temperature is reached, blend five minutes to remove the recado’s earthy traces. Finish with olive oil. Strain through a chinois and set aside.

3. Black garlic:

Place several heads of garlic in a Japanese rice maker on low heat. Line cooker with absorbent paper. Let stand for approximately 14 days. The garlic is ready when it takes on its black color and softens.

4. Hoja santa gel:

Blender- process all ingredients; strain through a chinois. Finish with xanthan gum to add texture, mixing in the blender. Strain and correct seasoning.

5. Fried purple basil:

Heat the oil to 170 ̊ oC and fry hoja santa leaves.

6. Agave syrup and brown sugar-glazed eggplant with canica chili pepper:

Remove the eggplant heads and halve the fruits; salt the insides to avoid bitterness. Let stand 15 minutes and then rinse in running water. Put the eggplant into vacuum bags with the rest of the ingredients and seal at maximum suction.

Oven-bake at 100 ̊ C, 100% steam, from 20 to 25 minutes. In a conventional oven, put water bath at the base of the oven to provide steam; check constantly to prevent total evaporation.

Let cool and, just before serving, portion into 60 grams pieces. Sear using a press to keep the eggplant flat and so charring is uniform. Glaze the eggplant and serve.

7. Glaze:

Place all ingredients in a skillet. Create a thick mix with which to glaze the eggplant.

8. Charred onion powder:

Cut the onion in eighths and oven-char to 300 ̊ C for 15 minutes. Let cool and blender-process to powder.

9. Plating instructions:

Place a dot of the garlic puree, a dot of the macadamia puree and a dot of the hoja santa gel (from top to bottom, in that order); sweep with a spatula across the plate leaving a small edge at the top of the plate (see illustration). Place fried basil leaves along the edges; add the glazed eggplant—perpendicular to the swiped points and cover with grated macadamia. Then sprinkle the onion powder.

Jorge Vallejo

Studied Culinary Arts and Administration at the Centro Culinario de México (Ambrosía). In 2004, he set sail with Princess Cruises and worked on voyages around the world. Back on land in Mexico, he joined the team at Pujol and then served as Corporate Chef at Grupo Habita, where he oversaw kitchens at the Hotel Condesa DF, Hotel Habita and Hotel Distrito Capital. In 2010, he became Executive Chef at Restaurante Diana at Mexico City’s St. Regis Hotel, a position he left for a stint at René Redzepi’s famed Copenhagen restaurant, Noma. Vallejo and his wife Alejandra Flores opened Quintonil restaurant in 2012. In 2014, alongside Chefs Mauro Colagreco (Mirazur; Menton, France) and Virgilio Martínez (Restaurante Central, Lima), Vallejo launched the initiative known as Orígenes, to re-encounter and preserve culinary products, techniques and customs that survive in small Latin American communities. Since then, the chefs have journeyed to small towns throughout the Americas to research customs and share experiences and teachings with local populations. In 2016, Chef Jorge Vallejo designed the culinary offer of Hotel Chablé in Yucatan, which he based on organic and seasonal cuisine. In September 2017, Chef Vallejo created a menu for the restaurant Hangar 7, in Salzburg, Austria, which was served throughout that month. Vallejo has been the recipient of numerous prizes and recognitions. He was named one of the world’s “Rising Stars” (FOUR Magazine, 2014); Chef of the Year (GQ Hombres del Año awards, 2015) and got the Premio Millesime México al Mejor Restaurante in 2015. Quién magazine included him among its list of personalities that are transforming Mexico (2015). In 2016 he was added to the list of Mexico’s 300 most influential leaders.

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