Slow Roasted Eggplant

Jl. Tanah Barak No.31, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80351

A homemade recipe full of fresh ingredients that will melt your mouth.

Ingredients

This Recipe Serves 1

1 Eggplant

6 pieces Your Tomato Confit

200 gr Crème Entière

1 sprig Fresh Rosemary

50 gr Burrata 

1 clove Garlic

Olive Oil

Salt & Pepper

Fresh Basil Leaves

Parmesan Crumble

 

FOR PARMESAN CRUMBLE:

30 gr Parmesan

30 gr Butter

30 gr Flour

Fresh Thyme

Salt

Direction

  • Place your crème entière and sprig of fresh rosemary in a saucepan, reducing it by half over very low heat.
  • Meanwhile, cut your eggplant open with a fine line from top to bottom, slightly flattening the eggplant. Then season your eggplant with salt, pepper and olive oil. 
  • Place your eggplant on the grill (ideally a charcoal barbecue grill), until it has darkened, this will allow your eggplant to pre-cook.
  • Once darkened place your eggplant on a dish and generously garnish with olive oil and smash your garlic along inside.
  • Place your eggplant into the oven at 180°C for 30 minutes.
  • Once your eggplant has cooked, add your reduced crème and rosemary (as seen in step 1) within. Then add your burrata and your half of your tomato confit.  
  • Place your garnished eggplant into the oven at 180°C for 8 minutes.
  • Finish with your parmesan crumble as your final garnish. 
  • Parmesan Crumble: Mix your parmesan, butter, flour, sprinkle your salt and fresh thyme together. 
  • Place your garnished eggplant into the oven at 160°C for a few minutes.
  • Add your remaining tomato confit and fresh basil leaves. You may now serve and enjoy.
  • Serves

  • Serve on a beautiful plate, large enough to fit your entire eggplant. 
  • Garnish your plate with some fresh rosemary and little pieces of your parmesan crumble. If desired, some fresh chills flakes to beautifully decorate your plate.
  • Chef's Tip

    Roast your eggplant over the charcoal for the loveliest taste.

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