World Vegetarian Day seeks to bring awareness to the health benefits of living a vegetarian lifestyle, and with this simple recipe, you can serve up delicious honey-glazed eggplant to impress your family and friends!
This recipe is designed for two people:
What you will need:
- 2 big eggplants
- 300ml sunflower oil
- For the honey glazed sauce
- 100gr water
- 100gr mirin
- 100gr soy sauce
- 100gr sugar
- 50gr blossom honey
- 2 gr dashi
- Otros
- Shiso Cress
- Maldon Salt
- 100 gr Burrata
Proccess:
1. Wash the eggplant and cut it in a cylinder shape of 5cm high. Make holes into the flesh by using a thick needle to allow the oil to penetrate and cook the eggplant
2. Fry the eggplant at 140-150ºC till it's mice evenly cooked and soft. Place it on top of a paper towel to allow to drain the excess of oil
3. Mix the ingredients pot, and place on a slow fire.
4. Reduce the half or if we have a kitchen thermometer till it reaches 112 degrees Celsius.
The result must be a fine and shiny sauce.
Finishing and Presentation:
1. Take the burrata and make an incision to take out the cheese separating it from its skin on top of a small bowl.
2. Place the cylinders of eggplant on an oven tray and put in an oven on 200 degrees celsius for the space of 8 min.
3. Take the eggplants out of the oven and top the eggplants with the honey sauce allowing the sauce to penetrate all the way through.
4. Place the eggplants back in the oven for 3 to 3 min more.
5. Top the plate with a few drops of the honey sauce and place two eggplant cylinders on each.
6. Place a tablespoon of burrata cheese on each eggplant and finish off with a few maldon salt crystals and the shisso cress.
