Slow Roasted Eggplant

Jl. Tanah Barak No.31, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351

60 Minutes
Medium
Appetizer & Snack, Brunch, Dinner, Lunch

A homemade recipe full of fresh ingredients that will melt your mouth.

Ingredients

This Recipe Serves 1

1 Eggplant

6 pieces Your Tomato Confit

200 gr Crème Entière

1 sprig Fresh Rosemary

50 gr Burrata

1 clove Garlic

Olive Oil

Salt & Pepper

Fresh Basil Leaves

Parmesan Crumble

FOR PARMESAN CRUMBLE:

30 gr Parmesan

30 gr Butter

30 gr Flour

Fresh Thyme

Salt

Direction

Place your crème entière and sprig of fresh rosemary in a saucepan, reducing it by half over very low heat.

Meanwhile, cut your eggplant open with a fine line from top to bottom, slightly flattening the eggplant. Then season your eggplant with salt, pepper and olive oil.

Place your eggplant on the grill (ideally a charcoal barbecue grill), until it has darkened, this will allow your eggplant to pre-cook.

Once darkened place your eggplant on a dish and generously garnish with olive oil and smash your garlic along inside.

Place your eggplant into the oven at 180°C for 30 minutes.

Once your eggplant has cooked, add your reduced crème and rosemary (as seen in step 1) within. Then add your burrata and your half of your tomato confit.

Place your garnished eggplant into the oven at 180°C for 8 minutes.

Finish with your parmesan crumble as your final garnish.

Parmesan Crumble: Mix your parmesan, butter, flour, sprinkle your salt and fresh thyme together.

Place your garnished eggplant into the oven at 160°C for a few minutes.

Add your remaining tomato confit and fresh basil leaves. You may now serve and enjoy.

Serves

Serve on a beautiful plate, large enough to fit your entire eggplant.

Garnish your plate with some fresh rosemary and little pieces of your parmesan crumble. If desired, some fresh chills flakes to beautifully decorate your plate.

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Slow Roasted Eggplant

Jl. Tanah Barak No.31, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351

Ingredients

Direction

Serves

Chef's Tip

The Chef

Satrio Adi Guna

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