Grilled Charmoula Marinated Eggplant with Bulger, Golden Raisin Jam & Almond Mousse
Here is another play on flavors and textures that is sure to tantalize the senses. From grilled eggplant to a jam & mousse this dish won’t disappoint.
Timing
Hard
What You'll Need
Charmoula Marinade
Eggplant
Bulgur Wheat
Raisin Jam
Almond Brown Butter Mousse
Directions
Charmoula Marinade
- Combine all ingredients.
- Whisk in olive oil.
Eggplant
- Season the flesh side of the eggplant planks with salt.
- Let sit on rack, flesh side down, for 1 hour.
- Place eggplant in a vacuum bag.
- Add charmoula marinade.
- Seal on high.
- Reserve for service.
Bulgur Wheat
- Rinse bulgur in a strainer until all starch has been removed and water runs clear.
- Let dry slightly.
- Place bulgur on sheet tray and toast for 10 minutes at 350°F.
- Place toasted bulgur in a small stainless bowl.
- Add 2 cups boiling vegetable stock, cover and let sit for 30 minutes.
- Drain off excess liquid.
- Let bulgur cool slightly then toss in all other ingredients.
- Hold for service.
Raisin Jam
- In a small saucepot, sweat shallots in olive oil.
- Add garlic, then raisins.
- Sweat for 10 minutes.
- Add all other ingredients and bring to a simmer.
- Cook until liquid has reduced to a syrup and raisins are plump.
- Hold for service.
Almond Brown Butter Mousse
- Place heavy cream in a small sauce pot with the almonds.
- Reduce by half.
- Add brown butter and cook until cream is slightly thickened.
- Strain out mixture and add lemon zest.
- Adjust flavor with lemon juice, salt and pepper.
- Chill for service.
Presentation
- Grill eggplant.
- Place bulgur salad on a plate.
- Lay eggplant pieces cross ways on salad, slightly overlapping.
- Place small spoonful of jam on 2 corners of eggplant.
- Place almond mousse on the opposite 2 corners.
- Garnish with micro amaranth.
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