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Grilled Eggplant, Roasted Red Pepper Yoghurt and Heirloom Tomato-Cucumber Salad

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Grilled Eggplant, Roasted Red Pepper Yoghurt and Heirloom Tomato-Cucumber Salad Recipe Name: Grilled Eggplant, Roasted Red pepper yoghurt and heirloom tomato-cucumber salad Recipe Description: Eggplant marinated with balsamic vinegar & garlic, served with a roasted red pepper flavored deconstructed raita (traditional Indian yogurt- based accompaniment made with tomatoes, onion, and cucumber) Full Recipe: • Prep Time: 60 min • Cook Time: 30 min • Yield: 6 portions (260gm per portion) Grilled Eggplant (Yield 850gm) 1 kg. Eggplant 100ml. Balsamic Vinegar 20ml. Extra Virgin Olive Oil 7gm. Smokey Hungarian Paprika 10gm. Fresh Garlic paste 5gm. Sea Salt Method of Preparation: 1. Cut the eggplant lengthwise 2. Slice a bit of the bottom to make a stable base. Prick it with a fork on the top and the bottom. 3. Mix all other ingredients in a bowl and marinate the eggplant with this mixture. 4. Marinate for at least 5-6 hrs (preferably overnight) 5. Grill the eggplant on a Chargrill and finish cooking in the oven; 10-12 min @180 Celsius. 6. Keep aside for a few minutes to drain. 7. Then pour the remaining marinade over the eggplants. Roasted red Pepper Yoghurt (yield 160gm) 160gm. Red Pepper/Bell Pepper 100gm. Natural yoghurt 20gm. White Onion diced 5gm. Fresh Ginger paste 5gm. Fresh garlic paste 2gm. Curry powder mild 1gm. Sea Salt 10ml. Olive oil Method of Preparation: 1. Hang the yoghurt to remove the excess water. 2. Cook the red pepper on the gas flame until charred, wrap in aluminum foil and leave aside. 3. Once cooled deseed and wash the charred skin of the pepper and set aside the flesh. 4. Heat oil; add diced onion and cook until starting to caramelize. Then add ginger and garlic paste; cook until golden. 5. Add the curry powder and sauté for a few seconds. Add the deseeded flesh to the curry base and sauté further for 5 min. 6. Puree the mix and strain through fine sieve, mix with the hung yoghurt. Tomato Cucumber Salad (yield 500gm) 200gm. Continental Cucumber 150gm. Heirloom Tomato 150gm. French Shallots 50gm. Pomegranate 2gm. Micro mint 2gm. Micro Coriander 15ml. Extra Virgin Olive Oil 30ml. Balsamic glaze Method of Preparation: 1. Peel the cucumber lengthwise and make little flowers. 2. Cut the heirloom tomatoes in half. 3. Peel the French shallots and grill, separate the petals from the bulb. 4. Pick and soak the micro mint and coriander in water. Masala Wafer (yield 35gm) 7gm. Plain Flour 3gm. Chickpea flour 1gm. Turmeric powder 1gm. Garam masala 30ml. Vegetable Oil 20ml. Water 1gm. Sea Salt Method of Preparation: 1. In a bowl mix all ingredients 2. Cook the batter on a non-stick pan; medium heat until crisp. 3. Remove from pan and drain on paper towel. Instructions on How To Plate and Serve: 1. Make a straight line on the plate with the balsamic glaze. 2. Put dots of peppered yoghurt on an angle to the balsamic glaze. 3. Warm the eggplant in the oven. Place on the plate at an angle to the glaze. 4. Top the eggplant with dots of peppered yoghurt. 5. Place the cucumber flowers, tomato halves, charred onions and micro herbs on the eggplant. 6. Top with the pomegranate seeds. 7. Place the masala wafers between the salad and then drizzle olive oil over the salad. .
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