Marinated eggplant and tofu

Cherng-hann ma

Marinated eggplant and tofu,

Beetroot mousse, bok choy and 

Baby carrot, vanilla infused

Garlic and leek puree with 

Sauteed green beans

Serves 2

200g beetroot100 ml water1 sprig thyme3 sheets of gelatine100 ml soy sauce200g sugar½ lemon, juice of150 ml water1 star anise½ eggplant, sliced into 2 cm discs100g tofu, sliced into discs1 tsp sichuan pepper, crushed½ onion, finely diced1 small chilli, finely diced5 green beans, diced1 spring onion, finely sliced2 cloves garlic, crushed100g leek, sliced50g butter2g vanilla pasteSalt to season2 sprigs thyme2-3 tbsp cream1 bok choy, halved and pan fried1 baby carrot, halved and pan fried

Beetroot mousse

Place beetroot in a saucepan with waterAnd thyme sprig and boil until soft. PuréeAnd strain.Soften gelatine sheets in water andDissolve in warm purée. Cool in fridgeUntil almost set then whisk the puréeUntil medium to hard peaks. Pour into aPlastic container and set in refrigeratorFor at least 3 hours.

Marinated grilled eggplant

Bring soy sauce, sugar, lemon juice,Water, star anise and sichuan pepper toThe boil, reduce heat and simmer andReduce until sauce is a syrup consistency.Add eggplant and cook for 2 minutes.Remove and place on hot grill and grillEach side for 30 seconds until grill linesShow.Marinate tofu in marinating liquid for 10Minutes. Remove, season with crushedSichuan pepper and pan fry until goldenBrown on both sides.

Sautéed green beans

In a heavy based pan, sweat onionAnd chilli, add beans, stir fry and whenCooked toss through spring onions.

Vanilla infused garlicAnd leek purée

Place garlic, leek, butter, vanilla paste,Salt and 2 thyme sprigs in a vacuum packBag, seal and sous vide until soft. PuréeAnd adjust consistency with cream andSeason if necessary.

To serve

Brush purée over the centre of a plate.Place an eggplant disk in the middleOf the purée. Place a tofu disk on theEggplant disc and top with beetrootMousse.Place beans in front and arrange bokChoy and carrot.

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