Project Description
4 persons
30 minutes
Nasu aubergine pickles with European squid
Preparations
- Marinate the European squid with the sliced pepper and garlic.
Auberigne pickles
- Cut the aubergines into 2 cm blocks and fry them in the oil until golden brown, then lay them on a plate.
- Heat the sugar with the red pepper, garlic, ginger, crushed peppercorns, cardamom, cumin seeds, curry powder and the coriander seeds.
- Add the aubergines to the mixture on a low heat making sure to thoroughly combine the ingredients. Finally add the sherry vinegar.
- Softly simmer for 15 minutes and season the pickles with salt.
Dressing the plate:
- Place the aubergine pickles on a plate and flash fry the European squid in a very hot pan, then finish with lemon and olive oil.
- Garnish the dish with cress and herbs.
Ingredients
- 16 pre-cleaned European squid
2 spring onions, finely chopped
- Extra virgin olive oil
- Lemon
- herbs
1 red pepper, finely chopped
Garlic, peeled and sliced
- For the aubergine pickles
2 Nasu aubergines
- 100 ml olive oil
- 100 grams sugar
1 tl gember, grated
1 garlic clove, chopped into pieces
1 tsp peppercorns
cardamom
1 tsp cumin seeds
1 tsp curry powder
1 tsp coriander seeds
150 ml sherry vinegar
Salt for seasoning