Jul 09 2026
Restaurants›Lucie›L’aubergine Violon Recipe

L’aubergine Violon Recipe

Inspired by Lucie
Time1h 30m
Serves4

Marinated Chinese eggplant, cherry tomato and pecan cream, Prawns and smoked cucumber jelly

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Ingredients

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Marinated Chinese Eggplant

Cherry Tomato and Pecan Cream

Prawns

Smoked Cucumber Jelly

Method

Prepare Marinated Eggplant

  1. 1

    Marinate the Eggplant

    Slice the Chinese eggplants lengthwise and place them in a bowl. Combine soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger, then pour over the eggplant. Let marinate for at least 30 minutes.

Make Cherry Tomato and Pecan Cream

  1. 2

    Blend the Cream

    In a blender, combine toasted pecans, cream cheese, lemon juice, salt, and black pepper. Blend until smooth and creamy. Set aside.

  2. 3

    Prepare the Tomatoes

    Halve the cherry tomatoes and set them aside for serving.

Cook Prawns

  1. 4

    Sauté the Prawns

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Then add prawns, paprika, salt, and pepper. Cook until prawns are pink and opaque, about 3-4 minutes.

Make Smoked Cucumber Jelly

  1. 5

    Prepare the Jelly

    In a saucepan, heat the diced cucumber and water until boiling. Remove from heat, strain the liquid, and return it to the saucepan. Sprinkle gelatin powder and smoked salt over the warm liquid, stirring until dissolved. Pour into a mold and refrigerate until set.

Assemble the Dish

  1. 6

    Plate the Components

    On a serving plate, arrange marinated eggplant slices, spoon the cherry tomato and pecan cream, top with sautéed prawns, and garnish with smoked cucumber jelly cubes.

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