| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dujour07 | 4 | Servings | |
INGREDIENTS
| 2 | Eggplants, to yield 2 cups | |
| Roasted eggplant | ||
| 1/2 | c | Sliced shallots |
| 1 | T | Minced garlic |
| 1 | T | Sambal |
| 2 | T | Honey |
| 2 | T | Unsalted butter |
| 2 | Eggs | |
| 2 | Egg yolks | |
| 1/2 | c | Whipped heavy cream |
| 1 | t | Toasted ground cumin |
| 2 | T | Chopped cilantro |
| 2 | T | 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 | T | Minced ginger |
| 2 | T | Honey |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Butter |
INSTRUCTIONS
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. Source: "CHEF DU JOUR - (Show # DJ-9310) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-20-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 555
Calories From Fat: 388
Total Fat: 43.9g
Cholesterol: 213.6mg
Sodium: 205.5mg
Potassium: 425.9mg
Carbohydrates: 37g
Fiber: 1.4g
Sugar: 27.9g
Protein: 6.6g