Ingredients
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200 grams Macadamia nut puree
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200 grams Sesame Oil
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400 grams macadamia nutspreviously soaked 24 hours
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Saltto taste
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350 grams corn syrup
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Water
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12 millilitres champagne vinegar
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Black garlic mojo
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400 grams Griddle-charred eggplantpeeled
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7 cloves Black Garlic
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20 millilitres agave syrup
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120 grams purple basil
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100 grams recado negro
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Fried purple basil
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25 grams purple basilfreshly washed Sunflower oil for frying
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Hoja santa gel
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6 leaves Hoja santa
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400 millilitres Water
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6 green tomatoes
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1 Serrano chili pepper
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25 grams white onion
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5 grams Salt
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15 grams lime juice
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20 grams Sugar
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2 grams xanthan gum
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Eggplant
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2 eggplants
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Salt
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100 millilitres Olive Oil
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5 grams Canica chili pepper
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10 grams Basil
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1 clove Garlic
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Glaze
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25 grams Water
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25 grams Piloncillo-style brown sugar
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25 grams agave syrup
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2 grams Canica chili pepper
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Charred onion powder
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300 grams white onion
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Plating
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4 grams Black garlic puree
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4 grams Macadamia nut puree
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2 grams Hoja santa gel
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30 grams Glazed eggplant
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3 grams Fresh macadamia
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Charred onion powder
Directions
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.
