Eggplant Salad with Pickled Garlic and Ginger Tosazu by Matt Abergel

Ingredients:

Japanese eggplant (aubergine) ……………………………….  1 piece
Pickled Garlic and Ginger Tosazu (see below) …………  25g
Cucumber ……………………………………………………………….  50g
Myoga, sliced ………………………………………………………….  12g
Vietnamese crispy shallots………………………………………  14g
Olive oil …………………………………………………………….…….  4g. plus extra to dress
Salt ………………………………………………………………………….  1g

For the Pickled Garlic and Ginger

Tosazu Tosazu (page 186) ……………………………………….  1 quantity
Bonito pickled garlic ………………………………………………..  300g
Ginger …………………………………………………………….……….  75g

Yield: 2 servings

Method:

1. First, make the Pickled Garlic and Ginger Tosazu. Combine all ingredients in a food processor and blend until smooth. This is a lot more than you need, but will keep well chilled for 1 month.
2. Using a cook’s blowtorch, evenly sear the skin of the Japanese eggplants (aubergines). Only move from each spot that is burning when the skin glows like the end of a lit cigarette.
3. As you burn each eggplant, place in a metal bowl covered in plastic wrap so that they steam gently.
4. When ready to peel, place the eggplant on a paper towel and gently scrape away the skin.
5. Place the eggplant flesh into a vacuum bag or an airtight container, cover with the Pickled Garlic and Ginger Tosazu, then seal and leave to marinate until ready to use (a minimum of 2 hours.)
6. To cut the cucumber refer to page 127. Lightly salt the cucumber, then leave to sit in the refrigerator for 10–15 minutes until water is released. Gently squeeze any excess water out of the cucumber batons and return to the refrigerator until ready to use.
7. Combine 65 g of the marinated eggplant with the cucumber, half of the sliced myoga, 11 g of the fried shallots, the olive oil, and salt.
8. To serve, put the salad in a chilled bowl, layering everything neatly. Garnish with the reserved shallots and myoga, then dress with olive oil.

Recipe extracted from Chicken and Charcoal by Matt Abergel, published by Phaidon

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