Aubergine caviar, parsley mushrooms, balsamic caramel, cereal brioche with fleur de sel

Preparation time: 90 min

Preheat your Oven at 400 °F

• Setting up

  Eggplan

  Cut the eggplant in half lengthwise, and score the flesh with the tip of your knife.

  Season lightly with salt and drizzle with olive oil. Place the two halves on a baking tray and cook in the oven for 45 minutes, until the flesh is soft.

  Mushrooms

  Rub mushrooms with a damp cloth if necessary. 

  Slice the mushrooms (do not keep the Shiitake tails) and tear the oyster mushrooms between your fingers.

   

   

• Eggplant caviar

  Drying

  Remove the flesh from the eggplants with a tablespoon. Continue cooking the eggplant flesh in a saucepan over medium heat, adding the thyme and chopped garlic.

  Using a Maryse, scoop out the bottom, which will stick slightly, and repeat the operation. The flesh will lose its water and the consistency will thicken. Season with salt and pepper.

• Persillade of mushrooms

  In a hot frying pan with vegetable oil, brown the sliced mushrooms one by one. Make sure they are nicely coloured, then drain.

  Just before serving
  In the same pan, add a large knob of butter and sauté all the sautéed mushrooms, adding the parsley and chopped garlic.

• Balsamique caramel

  Bring everything to the boil in a saucepan, using a thermometer to make sure the temperature reaches 108°C. Stop cooking by plunging the bottom of the pan into a bath of cold water for a few seconds. Leave the caramel to cool and set aside in the fridge.

• Brioche and cereals

  Toast the brioche slices, cutting them in half diagonally.

  Toast the cereal grains in a hot pan or in the oven (5 min). Add fleur de sel, ground pepper and a drizzle of olive oil.

• Assembly of the plate

  Place a beautiful quenelle on your plate, slightly offset. Place the cereal seed mixture on top, and the brioche triangle on one side.

  On the other side of the quenelle, place a generous spoonful of mushroom persillade.