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Grilled Charmoula Marinated Eggplant with Bulger, Golden Raisin Jam & Almon...

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

Prep time
Total time
Skill level
Hard

What You'll Need

Charmoula Marinade

Eggplant

Bulgur Wheat

Raisin Jam

Almond Brown Butter Mousse

Directions

Charmoula Marinade

  1. Combine all ingredients.
  2. Whisk in olive oil.

Eggplant

  1. Season the flesh side of the eggplant planks with salt.
  2. Let sit on rack, flesh side down, for 1 hour.
  3. Place eggplant in a vacuum bag.
  4. Add charmoula marinade.
  5. Seal on high.
  6. Reserve for service.

Bulgur Wheat

  1. Rinse bulgur in a strainer until all starch has been removed and water runs clear.
  2. Let dry slightly.
  3. Place bulgur on sheet tray and toast for 10 minutes at 350°F.
  4. Place toasted bulgur in a small stainless bowl.
  5. Add 2 cups boiling vegetable stock, cover and let sit for 30 minutes.
  6. Drain off excess liquid.
  7. Let bulgur cool slightly then toss in all other ingredients.
  8. Hold for service.

Raisin Jam

  1. In a small saucepot, sweat shallots in olive oil.
  2. Add garlic, then raisins.
  3. Sweat for 10 minutes.
  4. Add all other ingredients and bring to a simmer.
  5. Cook until liquid has reduced to a syrup and raisins are plump.
  6. Hold for service.

Almond Brown Butter Mousse

  1. Place heavy cream in a small sauce pot with the almonds.
  2. Reduce by half.
  3. Add brown butter and cook until cream is slightly thickened.
  4. Strain out mixture and add lemon zest.
  5. Adjust flavor with lemon juice, salt and pepper.
  6. Chill for service.

Presentation

  1. Grill eggplant.
  2. Place bulgur salad on a plate.
  3. Lay eggplant pieces cross ways on salad, slightly overlapping.
  4. Place small spoonful of jam on 2 corners of eggplant.
  5. Place almond mousse on the opposite 2 corners.
  6. Garnish with micro amaranth.

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