Layered Aubergine

Inspired by millefeuille desserts I created a starter with sliced and layered Aubergine | Eggplants and dried tomatoes. It's accompanied by Tahini sauce and droplets of concentrated Balsamic Vinegar.

Tahini is a condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean, the South Caucasus, and the Middle East, as well as parts of North Africa. It is also used in Chinese and Southeast Asian cuisine.

 

Ingredients | Serves 4
4 Medium-size Aubergines | Eggplants
1 Red onion
5 Dried tomatoes in olive oil
  Smoked Paprika
  Salt
  fresh ground black Pepper
  Small leaves to decorate
  Oil – neutral-flavored
4 Tbsp Tahini sauce
50 cl Balsamic Vinegar

 

Preparation
  1. Preheat the oven to 180° C.

  2. Wash and cut the sides off the Aubergines into rectangular blocks. Then thinly slice the blocks into layers. But aside the cut-away sides for later.

  3. Brush the Aubergine layers with oil, season with salt, and smoked paprika. Lay them on a baking parchment covered tray and bake them in the oven for about 15 to 20 minutes.

  4. In a pan, cook the Balsamic vinegar over low heat until it is reduced.

  5. Cut the Aubergine sides, the dried tomatoes, and the red onion into small cubes/pieces. Fry all in a pan with little oil until softened. Season with salt and pepper to taste.

  6. Take four generous tablespoons of the fried mix and set aside — the rest blend into a creamy mixture.  

  7. Place a layer of Aubergine on a parchment paper and spoon or pipe some of the cream mixtures onto the layer, then cover with another layer. Continue until you have three layers with the mixture and place the last layer on top.

    Serve | Spoon some Tahini sauce on the plates and place the layered Aubergine on top. If the Tahini sauce is too thick add a few drops of water until it has the right consistency. Spoon the set-aside fried Aubergine, tomatoes, and onion mix over the top layer. Finally, add some drops of the reduced Balsamic vinegar on the plates and add some small green leaves.