Hi! How are you doing with fusion cuisine? Here's a truly exquisite recipe that combines some wonderful ingredients. The garlic slices add a spectacular flavor and texture. Try it and let us know what you think! 😉
40 min
4 pax
Half
Peel the garlic cloves and confit them in salted water for about 8 minutes over medium heat, until they are al dente.
Then, we remove them from the water, dry them a little with kitchen paper and slice them very thinly.
We place the laminated teeth on parchment paper, neatly arranged, and cover them with another sheet of parchment paper of the same size, so that they do not dry out and remain well preserved until it is time to use them.
On the other hand, we cut off the tips of the eggplants, square them up, and remove the skin.
Place a medium-sized frying pan over medium-high heat and pour in a drizzle of extra virgin olive oil. When the oil is hot, add the eggplants to the pan and sear them on all sides until golden brown and tender, then remove them from the heat.
Now, roughly chop the larger mushrooms, leaving the smaller ones whole. In another pan with a little oil over medium-high heat, sauté the mushrooms for a few seconds, until they are slightly browned.
FINISHED DISH:
7. On a large, flat plate, place the hot eggplant tacos in the center and season them with a little soy sauce and Kimuchi sauce.
8. Next, we will carefully place the garlic cloves that we prepared in the same tacos on top of the step 3 (after gently removing the baking paper).
9Around the eggplant tacos, we will place the sautéed mushrooms and sauce them individually with meat sauce or juice, and sprinkle lightly with sesame seeds.
10. We scattered the broken green pistachios a little on top and around, and finished with a sprinkle of lemon fleur de sel.
– We can sauté the mushrooms with garlic oil or finely chopped garlic to enhance the flavor of the mushrooms.
– We can cut the garlic with a mandoline or a truffle cutter.
– If you have a vacuum sealer, it's a good idea to seal the eggplant taco already seasoned with a little soy sauce and Kimuchi sauce; it absorbs much more flavor from these two sauces in a very short time, in half an hour it's completely marinated.
