Smoked eggplant, sesame, furikake

Smoked eggplant, sesame, furikake

By
From
Supernormal
Serves
6
Photographer
Earl Carter

The key here is to prepare a fire or grill to cook the eggplant. A wood fire gives a depth of flavour that pushes this dish to the next level.

Ingredients

Quantity Ingredient
10 long japanese eggplants
or 6 small heirloom eggplants
Furikake, to serve

Ponzu dressing

Quantity Ingredient
80ml Ponzu base
60ml light soy sauce
10g shaved bonito

Sesame dressing

Quantity Ingredient
90g tahini paste
1 teaspoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt

Method

  1. To make the ponzu dressing, in a small saucepan over medium heat, bring the ponzu base, soy sauce and 1 tablespoon water to a simmer. Add the bonito and mix well. Remove from the heat and leave to infuse for 30 minutes. Pass through a fine sieve and discard the bonito.
  2. To make the sesame dressing, in a small bowl, combine the tahini paste, soy sauce, sugar and salt. Whisk in about 60 ml water until the sauce is the consistency of thick but pourable cream. Add more water if needed. Set aside.
  3. Preheat a barbecue or chargrill pan to high.
  4. Poke a few holes in the skin of the eggplants with a metal skewer and grill the whole eggplants until nicely charred on the outside and tender inside, about 10–15 minutes.
  5. Put the eggplants on a tray, cover with plastic wrap and leave to cool. Once cool, peel the skin off the eggplants and tear the flesh into strips (or leave whole if using small eggplants).
  6. Put the cooked eggplant in a bowl and dress with 60 ml of the sesame dressing.
  7. To serve, place 2 tablespoons of sesame dressing on a serving plate and arrange the eggplant on top. Dress the dish with 3 teaspoons of ponzu dressing and sprinkle generously with furikake.
Tags:
super normal
andrew
mcconnell
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