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Sous-vide cooked eggplant with tomato, parsley and crème fraîche

Sous-vide cooked eggplant, clear tomato water, parsley emulsion, and crème fraîche.

Ingredients

4gkitchen salt with iodine
2units.itemsEggplant
40gItalian herbs
5gChopped garlic

2Garlic cloves
Sushi Su rice vinegar
80gBasil
3kgVine tomatoes
kitchen salt with iodine
Xantana thickeners

100gLiquid egg white
5gkitchen salt with iodine
100gYogurt
20gSushi Su rice vinegar
400gParsley oil

500gCrème fraîche
kitchen salt with iodine

Red pepper drops
Cress of choice
BBQ crumble

Preparation

  1. Peel the eggplant.
  2. Rub with the remaining ingredients and vacuum seal.
  3. Cook for 30 to 35 minutes at 90°C steam, depending on the thickness of the eggplant.

  1. Roughly chop all ingredients and puree them in the blender.
  2. Mix the mass well and freeze it in a chafing dish.
  3. Once the mass is completely frozen, turn the chafing dish over and remove the 'tomato ice' block in one go.
  4. Let the 'tomato ice' block thaw in a cheesecloth. This takes about 2 days in the refrigerator.
  5. Then season with sushi-su and salt and lightly bind with xanthan so the mass stays nicely on the plate.

  1. Blend the yogurt, egg white, sushi-su, and salt in the blender.
  2. Slowly emulsify the mixture with the parsley oil.
  3. Season further with salt and sushi-su if desired and transfer to piping bags.

  1. Season the crème fraîche with salt.
  2. Cold smoke the crème fraîche for 6 minutes.

  1. Cut the eggplant to the desired size and grill or fry it.
  2. Draw lines of the parsley emulsion over the top.
  3. Sprinkle with the BBQ crumble.
  4. Pipe dots of the smoked crème fraîche.
  5. Pour the tomato water around and let a few drops of parsley oil fall in.
  6. Finish the eggplant with paprika drops and cress of your choice.