材料

茄子3个
野生稻米30克
白芝麻150克
希腊优格100克
橄榄油75毫升
辣椒油10毫升
盐少许

做法

  1. 用刀或叉子在茄子上戳出洞,以助热气排出。把茄子用炭火烤至外皮焦黑、内里熟软。如果用烤箱取代炭火,可将烤箱温度设定在240°C,放入茄子烤20分钟。如果外皮不够焦黑,可用厨房用喷枪或炉火继续烤不够焦黑的部分。
  2. 晾凉后把茄子焦黑的外皮剥去,然后将剩余茄子肉切成条,放进冰箱冷藏1小时。
  3. 在平底锅或炒锅中倒入足量清油,以没过野生稻米为准。加热至210°C,加入野生稻米炸至酥脆,立刻取出沥干,用少许盐调味后晾凉待用。
  4. 用平底锅或烤箱把白芝麻炒香至金黄,保留1小把待用,把剩余芝麻和优格、橄榄油和辣椒油一起搅打均匀至浓稠绵滑。
  5. 把冷藏好的茄子放在盘中,淋上芝麻优格酱,撒上野生稻米,缀以青葱和烤香的芝麻即可。

小贴士:不同种类的食用油有不同的发烟点,厨师建议用发烟点高的油,如花生油、大豆油或葵花籽油等煎茄子。
如果没有厨房用温度计,可用干燥的木筷子测试油温,把木筷子伸进油中,如果开始形成稳定的气泡,表示温度合适。

Burnt Aubergine

Ingredients

3 aubergines
30g wild rice
150g white sesame seeds
100g Greek yoghurt
75ml olive oil
10ml chilli oil
salt to taste

Method

  1. Using a knife or fork to make holes all-round aubergine, to allow steam to come through. Burn aubergine over the grill until the skin is all charred and cooked through. If using a grill oven, set the temperature to 240°C and allow to bake for 20mins. If the skin is not all burnt through, use a blowtorch or fire up the stove and carefully burn all uncharred parts.
  2. Leave to cool before peeling away burnt outer layer. Cut remaining flesh into thick strips. Chill strips in fridge for roughly 1 hour.
  3. In a pan or wok, heat up enough oil to cover a layer of wild rice till roughly 210°C. Add in wild rice to puff them up. Remove and drain as soon as it is puffed. Lightly season with salt, and set aside to cool.
  4. Toast sesame seeds on a pan or in an oven until golden brown. Set aside a small handful of toasted sesame seeds, blend the rest of toasted sesame seeds, Greek yoghurt, olive oil and chilli oil together until thick and creamy.
  5. To serve, place chilled aubergine on a plate, drizzle sesame-yoghurt dressing. Top with the puffed wild rice, and garnish with spring onion and toasted sesame seeds.

Tips: Different oils have different smoke points. For the oil used for grilling the aubergines, please use the oil with a higher smoke point. Chef recommends refined peanut, soy or sunflower oils.
To test the heat of the oil without thermometer, dip a pair of wooden chopsticks into the oil. If it starts to bubble steadily, it should be ready.


食谱提供: Le Binchotan
115 Amoy Street #01-04
6224 1045
reservations@lebinchotan.sg

示范厨师: 詹伟健
Jeremmy Chiam
餐馆主厨 Chef-Owner

 

TEXT 若昕 PHOTOS Kin@Say Cheese Studios