Roasted Eggplant Caviar 'Pancakes' With Star Anise Carrot Syrup And Gingered Beet Mash

Recipe Ingredients

2		Eggplants - to yield 2 cups (large)
		Of roasted eggplant
1/2 cup	118ml	Sliced shallots
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Sambal
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Unsalted butter
2		Eggs
2		Egg yolks
1/2 cup	118ml	Whipped heavy cream
1 teaspoon	5ml	Toasted ground cumin
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Chopped scallions
1/4 cup	15g / 0.5oz	All-purpose flour - may need
		A little more
		Star Anise Carrot Syrup
16 oz	454g	Carrot juice
2		Star anise
1/2 cup	118ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Gingered Beet Mash
2 cups	292g / 10oz	Peeled, chopped red beets
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Minced ginger
2 tablespoons	30ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter

Recipe Instructions

Roast whole eggplants in a 375 degree oven for about 45 minutes or until eggplants are cooked through and scoop out eggplant while it is still hot.

Caramelize shallots and garlic. Add sambal, honey, butter and eggplant. With a hand mixer, puree until very smooth. Transfer to bowl and let cool.

Fold into cooled mixture the eggs, 3/4 of the whipped cream, cumin, cilantro and scallions. Sift in flour until a pancake consistency is achieved.

In a small non-stick pan and clarified butter, ladle in 3 ounces of batter and color one side, flip, and cook in a 400 degree oven until the other side is browned and the pancake puffs up a bit.

Star Anise Carrot Syrup: In a sauce pan, reduce juice with star anise down to the 'scum'. Take out star anise and transfer 'scum' to a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning.

Gingered Beet Mash: Boil beets in water until extremely soft. Saute onions and ginger. Transfer all to food processor and blend with honey. Slowly add chunks of butter until a mash consistency is achieved. Check for seasoning.

Place small bit of beet mash in the center of a plate. Top with one pancake and repeat process until you have a 'short stack'. Dab with a little whipped cream and sliced scallions. Pour 'syrup' on pancakes. Slice out one small wedge and set askew.

This recipe yields 4 portions.

Source:
CHEF DU JOUR - (Show # DJ-9310) - from the TV FOOD NETWORK

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