Sesame crusted aubergine, cauliflower puree, sautéed pak choi and kumquat
Chef Chad Byrne is at the forefront of plant-based cooking in Ireland, he is passionate about learning and sharing. Try his recipe of pan seared sesame crusted fingerling aubergine with cauliflower florets and beetroot nestled in a velvety cauliflower puree.
Ingredients
Sesame crusted aubergine, cauliflower puree, sautéed pak choi and kumquat
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€0.31
For the aubergine
Aubergine- fingerling
/kg
1.5 kg
0%
Sesame seeds
/g
100.0 g
0%
Ground black pepper
/g
5.0 g
0%
For the cauliflower
Cauliflower
/g
770.0 g
0%
Hellmann's Vegan Mayo 2.6L
/ml
60.0 ml
0%
Cashewnuts
/g
100.0 g
0%
To serve
Beetroot, cooked
/g
500.0 g
0%
Pak Choi
/g
100.0 g
0%
Seasoning (salt+pepper)
/g
1.0 g
0%
Ground Cumin
/g
3.0 g
0%
Caraway seeds
/g
3.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
To plate up
Pomegranate Seeds
/g
100.0 g
0%
Kumquats
/g
140.0 g
0%
/
For the aubergine
-
Aubergine- fingerling 1.5 kg
-
Sesame seeds 100.0 g
-
Ground black pepper 5.0 g
For the cauliflower
-
Cauliflower 770.0 g
-
Cashewnuts 100.0 g
To serve
-
Beetroot, cooked 500.0 g
-
Pak Choi 100.0 g
-
Seasoning (salt+pepper) 1.0 g
-
Ground Cumin 3.0 g
-
Caraway seeds 3.0 g
-
Rapeseed oil 50.0 ml
To plate up
-
Pomegranate Seeds 100.0 g
-
Kumquats 140.0 g
Preparation
-
For the aubergine
- Char the aubergine over a naked flame until the aubergine is totally soft.
- Scrap off the charred skin and roll in sesame seeds and pepper.
- Set aside in the fridge.
-
For the cauliflower
- Break down the cauliflower into small florets, chop the stalk into small chunks.
- Blanch the cauliflower florets and stalk in salted water until tender.
- Drain well and transfer ½ of the florets, stalks and cashew nuts into a liquidiser.
- Add the HELLMANN’S Vegan Mayo.
- Blitz until smooth and pass through a fine sieve.
- Keep the puree warm for service
-
To serve
- Sauté the cauliflower florets in a pan with the diced beetroot, carraway and cumin for 2 minutes and season.
- When the cauliflower develops a nicely toasted crust, add pak choi for 30 seconds.
- Season with salt and pepper.
- Pan fry the aubergine on all sides.
-
To plate up
- Spoon the cauliflower puree into the centre of the plate.
- Spoon the cauliflower and beetroot mix on top of the puree.
- Place 2 of the pan-fried aubergine on top.
- Garnish with pomegranate seeds and slices of raw kumquat.
