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Ingredients
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Eggplant
Smoked Garlic Emulsion
Garnish
Method
Preparing the Eggplant
- 1
Slice the Eggplant
Cut the eggplants into 1/2 inch thick slices. Sprinkle with salt and let them sit for 15-20 minutes to draw out excess moisture.
- 2
Making the Smoked Garlic Emulsion
- 3
Prepare the Garlic
Preheat the oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for 25-30 minutes until soft and caramelized. Allow to cool.
- 4
Blend the Emulsion
In a blender, combine the roasted garlic, smoked paprika, egg yolk, and lemon juice. Blend until smooth. Gradually add the canola oil while blending until the mixture is thick and creamy. Season with salt to taste.
Preparing the Garnish
- 5
Prepare Radishes
Thinly slice the radishes and place them in a bowl of ice water to crisp up for about 10 minutes.
- 6
Grate the Parmesan
Using a microplane or box grater, finely grate the Parmesan cheese.
- 7
Chop Parsley
Finely chop the fresh parsley for garnish.
Assembly
- 8
Plate the Dish
Arrange the grilled eggplant slices on a serving platter. Drizzle with the smoked garlic emulsion, and sprinkle the sliced radishes and grated Parmesan on top. Finish with a sprinkle of fresh parsley.