Grilled Eggplant
4 servings
30 minutes
A recipe from Ruslan Polyakov, chef of the Pino restaurant. Baked eggplant with an unusual accent. This accent is mixed. A little bit of Asia, which is given to the dish by dry shavings of bonito tuna, a little bit of Italy due to the grated parmesan, which is sprinkled on the hot flesh of the eggplant at the very last moment.
1
Prick the eggplant in several places with a toothpick. Place it in a preheated oven at 180 degrees for about 20 minutes or a little longer; it should cook through and become very soft.
- Eggplant: 1 piece
2
Meanwhile, melt butter in a pan. Finely chop the onion and garlic and add to the pan. Sauté until the onion turns golden. Remove from heat, add lemon juice and chopped parsley, and mix.
- Butter: 30 g
- Garlic: 2 g
- Lemon juice: 5 ml
- Parsley: 2 g
3
Place the eggplant on a plate, cut it in half lengthwise and open it like a book. Make crisscross cuts in the flesh, drizzle with butter sauce, and sprinkle with bonito flakes and grated parmesan.
- Butter: 30 g
- Bonito flakes (katsuobushi): 1 g
- Grated Parmesan cheese: 12 g