Millet salad with grilled glazed aubergine

Ingredients

Preparation

1. Rinse and drain the sesame seeds, then toast them in a pan without oil.
2. Soak the millet in double the amount of water and refrigerate for 8 hours. Then, drain.
3. In a pot, add salt, 375 ml water and the soaked millet. Bring to a boil and cook over medium heat for 18 minutes. Strain and cool the millet with cold water.
4. Dress the millet with the rest of the ingredients.

Ingredients

Preparation

1. Slice the red onion into 2 cm thick pieces and sear in a pot with 50 g oil.
2. Add water, mirin and sugar and bring to a boil.
3. Strain the onions from the liquid, reserving both the liquid and the onions.
4. Add Korean soy sauce, white miso and sake to the liquid and let it cook for 3 minutes over medium heat.
5. Turn off the heat, add 300 g olive oil and combine well.
6. Add the seared onion and let sit for 30 minutes at room temperature.
7. Strain the sauce and emulsify until smooth.

Ingredients

Preparation

1. Cut the aubergines in half and remove the seeds, leaving only 1.5 cm of flesh. Cook in a steam oven for 6 minutes with the skin side up, peel and let drain.
2. Lightly brush the aubergines with oil and grill for 2 minutes on each side.
3. Remove and brush them with glaze. Gently grill again for 2 minutes without burning the glaze.
4. Let the aubergines cool and cut into wide strips.

Ingredients

Preparation

1. Grill the aubergines over an open flame until their skin is completely burnt.
2. Peel and let them drain in a strainer for 20 minutes.
3. Blend the hot aubergines with approx. 50 g oil to make a purée. Season with salt and pepper.

Ingredients

Preparation

1. Grill the aubergines over an open flame until their skin is completely burnt.
2. Cut them in half lengthwise, and let them drain in a strainer for 20 minutes.
3. Dehydrate at 55 °C for 24 hours, then blend into a powder, and then sieve.

Ingredients

Preparation

1. Cold smoke the Greek yoghurt for 30 minutes.
2. Remove, season with salt and texturize it with xanthan gum, using a hand blender.

Ingredients

Preparation

1. Peel and cut the aubergine into 1 cm cubes and soak them in cold water. Remove them and mix with salt, leaving them for 10 minutes at room temperature. Then, rinse with cold water and drain.
2. Boil 180 ml water, vinegar, sugar, peppercorns and bay leaf and blanch the aubergine dice for 10 seconds.
3. Remove them, place in a container with oil and refrigerate for 12 hours.

Ingredients

Preparation

1. In a saucepan, make a roux with butter and flour.
2. Whisk in the hot milk, cardamom, salt and pepper.
3. Cook over low heat for 10 minutes, stirring constantly.
4. Remove and strain.

Ingredients

Preparation

1. Blend all ingredients into a cream with a hand blender.

Ingredients

Preparation

1. Infuse cold water with tea leaves for 2 hours, then strain.
2. Sauté onion and garlic with oil in a saucepan, then pour in the tea infusion and cook for 15 minutes.
3. Strain and reduce the sauce by half. Season with salt and pepper.

Ingredients

Preparation

1. Blanch parsley leaves in boiling water for 1 minute.
2. Cool them in ice-cold water. Drain and finely julienne.
3. Blend with salt, lemon zest and xanthan gum.
4. Add 100 ml water and continue blending.
5. Sieve and reserve.

Ingredients

Preparation

1. Place 5 pieces of glazed grilled aubergine in the centre of the plate, alternating with grilled aubergine purée, and cover with millet salad.
2. Top with 4 cubes of pickled aubergine, 3 dots of smoked yoghurt and 2 dots of cardamom béchamel.
3. Garnish with Basque chilli slices, fennel sprouts, chervil and parsley.
4. Place a dot of black sesame cream in the lower corner of the salad and sprinkle aubergine powder in the upper corner.
5. Finish with a dash of tea-infused onion sauce and a few drops of parsley sauce.