Eggplant Tortilla
4 servings
40 minutes
Eggplant tortilla is an unusual blend of Estonian culinary tradition with vibrant Eastern accents. The chickpea flour base infused with fresh mint and fennel aromas gives the dish a nutty flavor and subtle spiciness. Juicy eggplants fried to a golden crust are complemented by a spicy kimchi sauce, creating a rich and multifaceted taste. Black yogurt with cuttlefish adds sophistication and mysterious depth. Delicate layers of goat and pecorino cheese harmoniously connect all ingredients, while fresh tomatoes and greens refresh the composition. This is not just a dish — it's a culinary journey where Estonian simplicity meets bold gastronomic experiments.
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.
- Chickpea flour (gram flour): 200 g
- Water: 400 ml
- Fresh mint: 3 g
- Parsley: 25 g
- Fennel seeds: 0.5 teaspoon
- Olive oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 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.
- Eggplant: 1 piece
- Sea salt: 1 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.
- Vegetable oil: 15 ml
- Salt: to taste
- Ground black pepper: to taste
- Kimchi sauce: 1 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.
- Greek yoghurt: 120 g
- Cuttlefish ink: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Icing 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.
- Goat cheese: 160 g
- Cherry tomatoes: 50 g
- Dill oil: to taste
- Pecorino cheese: 30 g
- Green tomatoes: 4 pieces
- Fresh herbs: to taste