2 lg Eggplants; to yield 2 cups
Roasted eggplant
1/2 c Sliced shallots
1 tb Minced garlic
1 tb Sambal
2 tb Honey
2 tb Unsalted butter
2 Eggs
2 Egg yolks
1/2 c Whipped heavy cream
1 ts Toasted ground cumin
2 tb Chopped cilantro
2 tb Chopped scallions
1/4 c All-purpose flour; may need
A little more
=== STAR ANISE CARROT SYRUP
-===
16 oz Carrot juice
2 Whole star anise
1/2 c Canola oil
Salt; to taste
Freshly-ground black pepper;
-to taste
=== GINGERED BEET MASH ===
2 c Peeled; chopped red beets
1/2 c Chopped onions
2 tb Minced ginger
2 tb Honey
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Butter
Roast whole eggplants in a 375 degree oven for about 45 minutes or until
eggplants are cooked through and scoop out eggplant while it is still hot.
Caramelize shallots and garlic. Add sambal, honey, butter and eggplant.
With a hand mixer, puree until very smooth. Transfer to bowl and let cool.
Fold into cooled mixture the eggs, 3/4 of the whipped cream, cumin,
cilantro and scallions. Sift in flour until a pancake consistency is
achieved. In a small non-stick pan and clarified butter, ladle in 3 ounces
of batter and color one side, flip, and cook in a 400 degree oven until the
other side is browned and the pancake puffs up a bit. Star Anise Carrot
Syrup: In a sauce pan, reduce juice with star anise down to the ‘scum’.
Take out star anise and transfer ‘scum’ to a blender. Blend at high speed
while slowly adding oil to emulsify. Check for seasoning. Gingered Beet
Mash: Boil beets in water until extremely soft. Saute onions and ginger.
Transfer all to food processor and blend with honey. Slowly add chunks of
butter until a mash consistency is achieved. Check for seasoning. Place
small bit of beet mash in the center of a plate. Top with one pancake and
repeat process until you have a ‘short stack’. Dab with a little whipped
cream and sliced scallions. Pour ‘syrup’ on pancakes. Slice out one small
wedge and set askew. This recipe yields 4 portions.
Yields
4 servings