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Teriyaki Eggplant Recipe
How to make Teriyaki EggplantCafe Calma
Charred eggplants are combined in teriyaki sauce and topped with parmesan crumbles. Garnish with fresh parsley and coriander leaves.
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings2
- Easy
Ingredients of Teriyaki Eggplant
- For Teriyaki Eggplant:
- 200 gms Charred Eggplant
- 40 gms Teriyaki Glaze
- 20 gms Parmesan Emulsion
- 15 gms Parmesan Crumble
- 4 gms Fresh Parsley
- 4 gms Fresh Coriander
- 4 gms Parmesan Shavings
- For Teriyaki Glaze:
- 170 gms Teriyaki Sauce
- 20 gms Lemon Juice
- For Parmesan Emulsion:
- 80 gms Parmesan Cheese (grated)
- 2 gms Garlic
- 60 gms Cream
- 35 gms Butter (unsalted)
- 2 gms Salt
- 2 gms Black Pepper
- For Parmesan Crumble:
- 80 gms Almond Powder
- 80 gms Flour
- 45 gms Parmesan (grated)
- 85 gms Cold Butter (unsalted)
- 2 gms Black Pepper
How to Make Teriyaki Eggplant
HideShow Media1.
Char the eggplants in the tandoor till black. Remove the skin, cool and store. Cut into 2 pieces.
2.
Take half eggplant and fry on a pan with olive oil, cut side down until brown. Place eggplant in the oven and glaze with teriyaki glaze. Bake in the oven at 180 degree Celsius for 5-7 minutes.
3.
Combine teriyaki sauce and lemon juice. Keep aside for use.
4.
For parmesan emulsion, blend it until smooth. Adjust the seasoning with salt and pepper if needed. Transfer to a clean container and use immediately or use for 3 days.
5.
Combine all ingredients together till it gets a crumbly texture to make a perfect parmesan crumble. Bake in the oven over a parchment paper at 170 degree C for 15 to 20 minutes till light golden brown. Cool and keep in an airtight container.
6.
Place the glazed eggplant on a plate. Put dots of parmesan emulsion. Sprinkle with parmesan crumbs.
7.
Garnish with parsley and coriander. Place some parmesan shavings.