John Myers
Eggplant Paste Garnished with Plucked Veal Neck and Lentils
The perfect eggplant paste garnished with plucked veal neck and lentils recipe with a picture and simple step-by-step instructions.
For the set
- 1 Pc. Veal neck
- 3 Pc. Eggplant fresh
- 2 Pc. Onions
- 1 tsp Ground turmeric spice
- 1 Cup Water
- 1 tbsp Salt
- 250 g Sour cream
- 0,25 Pc. Cucumber
- 0,5 tsp Garlic granules
- 50 g Roasted onions
- 5 tbsp Roasted garlic
- 5 tbsp Parmesan
- 3 tsp Saffron concentrate
- 2 Pc. Potatoes
- 3 tsp Peppermint oil
- Peel the eggplant, cut into slices, sprinkle with salt and let sweat for an hour.
- Fry the onions in a medium-sized saucepan until translucent with the turmeric powder. Add neck meat and simmer for 20 minutes at low temperature with the lid closed. In the meantime, soak the lentils in water for 20 minutes.
- Fry the meat at high temperature until the meat water condenses, deglaze with a glass of water and simmer at low temperature for an hour.
- Dry the eggplant with a kitchen towel, spread it on a baking sheet and bake in the oven for 20 minutes at 200 degrees. Boil the lentils in boiling water until al dente and drain in a colander. Chop the eggplant, pluck the veal neck and mix with the lentils.
- Grate the cucumber, squeeze out the cucumber water with a kitchen towel and mix with the sour cream and garlic granules. Spread the Parmesan in a hot pan by teaspoonfuls and fry until crispy. Wash the potatoes, cut into thin slices, spread on a baking sheet, brush with olive oil and bake at 250 degrees for 10-15 minutes until golden brown.
- Garnish the eggplant paste with roasted onions, garlic and Parmesan chips. Spread the sour cream on the bottom of the plate with a silicone brush. Spread the peppermint oil, saffron concentrate and potato chips on the plate.
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