Eggplant with Hot Jellied Tuna, Apricot and Yogurt Consommé

By corlear

Ingredients

• For the hot tuna consommé:
• Note: If you do not have any apricots, use rehydrated dried apricots.
• 2/3 oz Japanese dried tuna slices
• 11/4 cup water
• 1/2 oz dehydrated tuna stock, grains
• pinch powdered agar-agar
• For the crystallized apricots:
• 13/4 oz apricots
• 1 tsp sugar
• For the boiled eggplants:
• 2 7-oz eggplants
• water
• To finish:
• 4 tablespoons Greek yogurt
• 3/4 oz Japanese dried tuna slices
• 1/2 cup soya sauce

Details

Servings 4

Preparation

Step 1

For the hot tuna consommé:
1. Heat 1¼ cup of water with the dehydrated tuna stock in a pan over a medium heat.
2. When it begins to boil, add the dried tuna and stir. Remove from the heat, cover and leave to infuse.
3. Sieve after the mixture has infused for 15 minutes.
4. Season 1 cup of the tuna stock with salt and then put the stock in a pan with the agar-agar.
5. Stirring continuously, bring to the boil over a medium heat. When it begins to boil, remove from the heat and whisk.
6. Pour into a dish so that it is ¾" thick and leave to set in the fridge

For the crystallized apricots:
1. Cut the apricot in half and remove the stone.
2. Put the apricot and sugar in a vacuum-pack bag and seal.
3. Place in the microwave and cook at a medium setting for 4 minutes.
4. Remove from the bag and cut each half into 4 equal pieces.

For the boiled eggplants:
1. Bring the water to boil in a pan. When it begins to boil, add the eggplants.
2. Cook for approximately 15 minutes. When the eggplants are soft, remove them from the water.
3. Peel the eggplants, cut them in half lengthwise and then cut each half into three.

Final Steps & Preparation:
1. Dip the eggplant in ½ cup of soya sauce.
2. Place the very hot eggplant in a bowl (3 pieces per dish). Heat in the salamandra, if necessary.
3. Break up the tuna gelatin and heat at 140ºF. Arrange two spoonfuls around the eggplant.
4. Place two dots of Greek yogurt on either side of the eggplant.
5. Arrange two pieces of apricot on the two opposite side of the imaginary square made by the eggplant and arrange the yogurt on the two free sides.
6. Place a small pile of dry tuna on top of the eggplant and server.