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BRINJAL MOJU

Food : Main Courses

BRINJAL MOJU

IngredientsFennel / Turmeric Sable

  • 250g flour
  • 125g butter (cold)
  • 3g ground fennel
  • 5g ground turmeric
  • 50g egg
  • Cocoa butter atomised

Brinjal Moju

  • 30ml canola oil
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 aubergine, diced
  • 2 tomatoes
  • ½ tsp turmeric ground
  • 1 tbsp coriander seeds, ground
  • 2 tbsp brown sugar
  • 50ml white vinegar

Moghrabieh CousCous

  • 100g couscous

Tomato Crisps 

  • 3 tomatoes
  • 1:1 sugar syrup

Strained Yoghurt

  • 100g yoghurt

Assembly

  • Baby basil
  • Black and white sesame seeds, toasted
  • Pomegranate molasses
  • Eggplant, thinly sliced and grilled

MethodBrinjal Moju

  • Heat oil with cumin and mustard seeds for 2-3 minutes till they start popping.
  • Toss tomato and aubergine in this to coat with oil and seeds.
  • Add remaining spices, brown sugar and vinegar and bring to a simmer until thick.

Moghrabieh CousCous

  • Place in salted boiling water and cook till tender.

Tomato Crisps

  • Place in muslin cloth over a container and leave covered in fridge to drain for at least 12 hours.

Assembly

  • Line a flexipan of 4cm half spheres with grilled eggplant leaving some to overhang.
  • Fill with moju, and top with some couscous and fold overhanging eggplant to wrap around what will be the base.
  • Leave in fridge with a tray on top to press domes.
  • Remove domes and place onto sable.
  • Brush on pomegranate molasses and sprinkle sesame seeds to coat.
  • Pipe a small dollop on top and place a tomato crisp followed by more yoghurt and another smaller crisp.
  • Pipe some more yoghurt on the very top and place a couple of sprigs of baby basil on top.

Created by : Sean D’Almada-Remedios