John Myers
Contents
show
Vegetable Palette with Walnut Eggplant
The perfect vegetable palette with walnut eggplant recipe with a picture and simple step-by-step instructions.
For the carrot mousse:
- 3 Pc. Carrots
- 3 tbsp Tahini
- 1 Msp Ground anise
- 1 Msp Sesame seeds
- 1 tsp Olive oil
- Salt and pepper
For the beetroot mousse:
- 2 Pc. Beetroot
- 120 ml Sour cream
- 1 Pc. Clove of garlic
- 1 Msp Chili
- 1 tbsp Chopped parsley
- Salt and pepper
- 1 tbsp Pine nuts
For the avocado mousse:
- 2 Pc. Avocados
- 3 tbsp Chopped basil
- 0,5 Pc. Lime fruit juice
- 1 Msp Chili
- Salt and pepper
For the eggplant rolls:
- 3 Pc. Eggplant
- 200 g Walnuts
- 0,5 tbsp Ground coriander seeds
- 1 Msp Chili
- 1 Pc. Garlic clove crushed
- 0,5 Bd Fresh coriander
- 0,5 Ta Chicken broth
- Salt and pepper
- Olive oil
- 1 tsp Hmeli-Suneli (Georgian Spice Mix)
Carrot mousse
- Cut the carrots into large slices and stew them in a little water for about 20 minutes until they are soft and floury. Then drain and save some carrot water. Puree together with all the other ingredients and add a little carrot water spoon by spoon to achieve a more fluid consistency (like that of a chocolate mousse). When serving, decorate with sesame seeds and whole aniseed stars.
Beetroot mousse
- Wash the beetroot, brush with a little oil and wrap in aluminum foil in the oven at 180 ° C (fan oven) for 90 minutes. Then let it cool down (preferably pre-cook the evening before). The next day, peel the beetroot, cut into small pieces and puree with garlic, sour cream, chilli, parsley, salt and pepper in a mixer or with a hand mixer until a smooth mixture is obtained. Sprinkle with pine nuts when serving.
Avocado Mousse
- Core the avocados and puree all ingredients with a hand mixer. When serving, decorate with basil leaves.
Eggplant rolls (Georgian variation)
- Cut the eggplant lengthways into approx. 0.5 cm thick slices, salt and let stand for 30 minutes so that they lose their bitter substances. Rinse briefly, toss in a little olive oil, place on a baking sheet with baking paper and bake for about 20 minutes at 200 ° C until they turn brown and soften. Take out and let cool on the baking sheet.
- In the meantime, prepare the walnut filling: chop and grind the walnuts (not too fine, pin-sized nut pieces are welcome). Mix with garlic, ground coriander seeds, chopped coriander, chilli, salt, pepper and possibly with the Georgian spice mixture Hmeli-Suneli. (This can be obtained in many Russian shops or over the Internet and gives the dish a more intense flavor, but it can also be left out.) Caution: Since eggplants have already been salted, the filling should only contain a little salt!
- Dilute the walnut filling with a hand mixer while adding the chicken stock until it has the consistency of a pancake batter. When diluted, the mass loses its yellowish color and gradually turns white. Let the mass steep for 15-30 minutes (the taste intensifies and the mass becomes a little firmer).
- Brush the eggplant slices with the filling on one side. Then they are rolled up – with walnuts inside – and served cold. If you want, you can brush the rolls with a little olive oil to give them more shine and appetite. The dish is easy to prepare the day before and can be kept in the refrigerator for several days.
Facebook Comments