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Eggplant Tortilla

4 servings

40 minutes

Тортилья с баклажаном — это необычное сочетание эстонской кулинарной традиции с яркими восточными акцентами. Основа из нутовой муки, пропитанная ароматами свежей мяты и фенхеля, придаёт блюду ореховый привкус и тонкую пряность. Сочные баклажаны, обжаренные до золотистой корочки, дополнены пикантным соусом кимчи, создавая насыщенный и многогранный вкус. Черный йогурт с каракатицей добавляет изысканности и загадочной глубины. Нежные слои козьего и пекорино сыра гармонично соединяют все ингредиенты, а свежие томаты и зелень освежают композицию. Это не просто блюдо — это кулинарное путешествие, где эстонская простота встречается с смелыми гастрономическими экспериментами. Идеально подходит для гурманов, ценящих сложные вкусы и необычные сочетания.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
446.4
kcal
20.9g
grams
21.7g
grams
40.1g
grams
Ingredients
4servings
Goat cheese
160 
g
Cherry tomatoes
50 
g
Dill oil
 
to taste
Pecorino cheese
30 
g
Green tomatoes
4 
pc
Green
 
to taste
Chickpea flour
200 
g
Water
400 
ml
Fresh mint
3 
g
Parsley
25 
g
Fennel seeds
0.5 
tsp
Olive oil
10 
ml
Salt
 
to taste
Ground black pepper
 
to taste
Chicken egg
1 
pc
Greek yogurt
120 
g
Cuttlefish ink
0.5 
tbsp
Powdered sugar
 
to taste
Eggplants
1 
pc
Vegetable oil
15 
ml
Sea salt
1 
tbsp
Kimchi sauce
1 
tbsp
Cooking steps
  • 1

    Tortilla dough: mix chickpea flour, water, fresh mint, parsley, crushed fennel seeds, olive oil, salt and pepper to taste, and an egg in a blender until smooth. Let the mixture rest at room temperature for 6 hours. Heat the pan well. Cook thick tortillas over low heat until done.

    Required ingredients:
    1. Chickpea flour200 g
    2. Water400 ml
    3. Fresh mint3 g
    4. Parsley25 g
    5. Fennel seeds0.5 teaspoon
    6. Olive oil10 ml
    7. Salt to taste
    8. Ground black pepper to taste
    9. Chicken egg1 piece
  • 2

    Slice the eggplant into 1 cm thick rings, sprinkle with sea salt, and let sit for 15 minutes. Rinse off the salt and dry with a paper towel.

    Required ingredients:
    1. Eggplants1 piece
    2. Sea salt1 tablespoon
  • 3

    Fry the eggplant in a heated pan until cooked, seasoning with salt and pepper. Brush the cooked eggplant rings with kimchi sauce and set aside.

    Required ingredients:
    1. Vegetable oil15 ml
    2. Salt to taste
    3. Ground black pepper to taste
    4. Kimchi sauce1 tablespoon
  • 4

    Black yogurt: mix Greek yogurt, squid ink or 1/2 tsp activated charcoal, salt and pepper to taste, powdered sugar. Store in the refrigerator.

    Required ingredients:
    1. Greek yogurt120 g
    2. Cuttlefish ink0.5 tablespoon
    3. Salt to taste
    4. Ground black pepper to taste
    5. Powdered sugar to taste
  • 5

    Serving: slice cheese into thin slices, cut cherry tomatoes in half, slice green tomatoes into thin rings. Layer eggplants, black yogurt, cheese, salted tomatoes, cherry tomatoes on the tortilla, drizzle with dill oil and garnish with greens.

    Required ingredients:
    1. Goat cheese160 g
    2. Cherry tomatoes50 g
    3. Dill oil to taste
    4. Pecorino cheese30 g
    5. Green tomatoes4 pieces
    6. Green to taste

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