Oven-baked eggplant: recipe with teriyaki, miso and horseradish
Baked eggplant: This Asian-inspired recipe with teriyaki, miso and horseradish gives the vegetable just the right seasoning!
- 1 tbsp Vadouvan spice
- ½ tsp caraway seeds
- ½ tsp coriander seeds
- ½ tsp Cardamom
- 2 eggplants
- 80 g peanut oil
- 30 g Lupine-Misopaste (zB Black Forest Miso)
- 30 g light soy sauce
- 20 g smoked sunflower oil (ready-made product, bosfood.de)
- 1 tbsp spice mix
- 1 TL Espelette Pepper
- 1 clove of garlic
- Slaz
- 3 lemongrass stalks
- 60 g shallots
- 80 g eggplant
- 40 g fresh ginger
- 75 g Sake
- 100g Teriyaki Sauce
- 50 g low-salt soy sauce
- 1000 g Dashi bouillon (recipe see romaine lettuce with Parmesan cream)
- 15 g dried shiitake mushrooms
- 10 g of kombu seaweed
- 15 g fresh coriander
- 1 chili pepper (Bird's Eye)
- 2 g Coriander seeds
- 2 g Sichuanpfeffer
- 2 g cubeb pepper
- 2 g salt
- green coriander oil (recipe see avocado, roasted, pea couscous, spiced kefir, lemon)
- 250g vegan mayonnaise (ready-made product)
- 20 g Wasabipaste
- 20 g lime juice
- 4 g salt
- 2 g sugar
- 1 pinch grated zest of 1 organic lime
- spray bottle
- horseradish leaves
- Coriander leaves
- petals
- Lightly toast the vadouvan, cumin, coriander, and cardamom spice mix and let it cool. Then grind it in a spice mill.
- Halve the eggplants, score them crosswise, and fry in peanut oil. Mix lupin miso with soy sauce and smoked sunflower oil, and brush the eggplants with this mixture. Sprinkle the eggplants with the spice mix, Espelette pepper, and finely chopped garlic. Place the eggplant slices on a baking sheet and roast in the oven at 140°C for 30–40 minutes.
- For the teriyaki broth, finely chop lemongrass, shallots, eggplant, and ginger and sauté them. Deglaze with sake. Add teriyaki sauce, soy sauce, and dashi stock, along with shiitake mushrooms, kombu seaweed, coriander, and spices. Bring to a boil and let it steep off the heat for 1 hour. Bring to a boil again and strain through a fine cloth. Reduce the broth slightly, if necessary, and season lightly with salt.
- For the wasabi mayonnaise, mix all ingredients with a hand blender until creamy and fill into a squeeze bottle.
- Spread the wasabi mayonnaise onto the hot eggplant slices and insert young horseradish leaves, coriander leaves, herbs, and flower petals into the dots. Grate fresh horseradish and lime zest over the top and place the eggplant slices in hot, deep plates. Mix the teriyaki broth with a little green coriander oil and pour it over the eggplant.
Vadouvan spice
- ½ TL
Ten
- ½ TL
Coriander seeds
- ½ TL
Eggplants
Eggplants
- 80 g
peanut oil
- 30 g
Lupine-Misopaste (zB of Black Forest Miso)
- 30 g
- 20 g
Smoked sunflower oil (ready-made product, bosfood.de)
Espelette pepper
Teriyakisud
Lemongrass stalks
- 60 g
shallots
- 80 g
Eggplants
- 40 g
- 75 g
Sake
- 100 g
Teriyaki Sauce
- 50 g
- 1000 g
Dashi broth (recipe see romaine lettuce with Parmesan cream)
- 15 g
- 10 g
Kombu algae
- 15 g
Chili pepper (Bird's eye)
- 2 g
Coriander seeds
- 2 g
Sichuanpfeffer
- 2 g
Kubebenpfeffer
- 2 g
Salt
Wasabi-Mayonnaise
- 250 g
vegan mayonnaise (ready-made product)
- 20 g
Wasabipaste
- 20 g
lime juice
- 4 g
Salt
- 2 g
1 Msp
Horseradish for grating
Recipe for
persons
For the teriyaki broth, finely chop lemongrass, shallots, eggplant and ginger and sauté with sake.
Deglaze. Add teriyaki sauce, soy sauce, and dashi broth, and season with shiitake mushrooms, kombu seaweed, and coriander.
Bring the spices to a boil and let it steep for 1 hour off the heat. Bring it to a boil again and strain it through a fine cloth. Reduce the stock slightly if necessary and add a little salt.
Spread the wasabi mayonnaise onto the hot eggplant slices and insert young horseradish leaves, coriander leaves, herbs, and flower petals into the dots. Grate fresh horseradish and lime zest over the top.
and place the eggplant slices in hot, deep plates. Stir the teriyaki broth with a little green coriander oil.
and pour it on.
