- Yield: 4 portions
Grilled Charmoula Marinated Red Sun Farms Eggplant with Bulgur, Golden Raisin Jam and Almond Mousse
Recipe courtesy of Jason Hall, CMC, Executive Chef, Myers Park Country Club, Charlotte, N.C.
Ingredients
- For Charmoula
- fresh lemon juice - 1/2 cup
- chopped parsley - 1/2 cup
- chopped cilantro - 1/2 cup
- garlic cloves - 6, minced
- paprika - 1 Tbsp.
- cumin - 2 tsps.
- cayenne - 1/2 tsp.
- salt - to taste
- pepper - to taste
- olive oil - 1 cup
- For Eggplant
- eggplants - 2 each, cut in quarters, seeds trimmed and shapped
- kosher salt - 2 Tbsps.
- For Bulgar Wheat
- bulgar wheat - 1 cup
- vegetable stock - 2 cups
- tomato concasse - 2 ozs.
- cucumber - 4 ozs., diced
- scallions - 1 oz., sliced
- minced garlic - 1 Tbsp.
- lemon juice - 1/2 cup
- olive oil - 2/3 cup
- salt - to taste
- pepper - to taste
- mint - 1 oz., chopped
- parsley - 1 oz., chopped
Instructions
For Charmoula:
- Combine all ingredients, whisk in olive oil.
For Eggplant:
- Season the flesh side of the eggplant planks with salt and let them sit on a rack, flesh side down, for one hour to remove bitterness.
- Place eggplant in a vacuum bag and add Charmoula marinade; seal on high and reserve for service.
For Bulgur Wheat:
- Rinse bulgur in a strainer until all of the starch has come out and the water runs clear; let dry slightly.
- Place bulgur on a sheet tray and toast for 10 minutes at 350º F.
- Place toasted bulgur in a small stainless bowl and add two cups boiling vegetable stock. Cover and let sit for 30 minutes; drain off excess liquid.
- Let bulgur cool slightly, then toss in all of the other ingredients. Hold for service.
For Service:
- Grill eggplant.
- Place bulgur salad on a plate; lay the eggplant across and slightly overlapping each other.
- Place a small spoonful of rum-plumped golden raisins on two corners of the eggplant.
- Place almond mousse on the opposite two corners.
- Garnish with micro amaranth.
