Crispy aubergine, date molasses, sesame, chilli, vegan aioli.
Ingredients
170g Aubergine chunks seasoned with salt and drained of excess water content
Sparkling water and gluten free batter as needed (1:1 ratio), made fresh every hour
5g Date molasses
2g White sesame seeds
2g Sumac
2g Togarashi seasoning
20g Vegan aioli
MOP
- Place the aubergine chunks into the batter ensuring each piece is evenly coated. Remove the aubergine from the batter and place into the fryer. Dip your fingers in the batter and dribble the batter in the fryer to form small crispy bits of batter - do this twice per portion. The batter should form a light, fluffy golden brown crust on the outside of the aubergine. It should not be thin and flakey or thick and oily so its important that the batter is made fresh every hour at a minimum
- Remove the aubergine and crispy batter bits to a Jay cloth to strain off the excess oil
- On a brown walled plate spoon the vegan aioli to the one side, place the fried aubergine in a pile next to the vegan aioli and drizzle with the date molasses, then top with the crispy batter bits.
- Generously season the aubergine and aioli with the sesame seeds, sumac and togarashi seasoning.
Vegan aioli.
Ingredients
150g soy milk
35g lemon juice
15g dijon mustard
10g white wine vinegar
15g garlic, raw
3.5g garlic powder
5g. salt
650g rapeseed oil
MOP
- Combine the first set of ingredients in the thermomix and blend until smooth.
- Slowly stream in the oil to form an emulsion
- once the emulsion has formed you can add the oil a little quicker until all combined.
- The aioli should have a thick glossy finish to it add/pour the oil until thick and smooth consistency (Use chilled ingredients to avoid splits)
Waiters Notes
Fried aubergine with date molasses, vegan aioli, sesame seeds and togarashi chilli flakes
Allergies Mustard, Sulphates, Soy, Sesame, Gluten - cross contamination from the fryers - double check with the chef in charge. Trace *Crustacean & Mollusc in togarashi
Allergies: Belazu Date Molasses, May contain traces of walnuts, hazelnuts, sesame and soya