Elevated ratatouille: compressed sous-vide vegetable flower with smoked eggplant mousse, marinated pepper and crispy shallot soil
Binging with Babish · ♥ 32.4K likes · 786.7K views · 21 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- shallots
- cold oil
Slice shallots thinly on a mandolin, cover with cold oil, bring the oil up to frying temperature and fry until crisp; lift out and let drain and cool completely so they crisp up. Keep the oil.
- grape tomatoes
Cut a shallow cross on the bottom of each grape tomato, plunge into boiling water 10 to 15 seconds until the skin splits, then into an ice bath; peel carefully.
- garlic chips
- basil
Fry garlic chips in the shallot oil. Chamber-seal the peeled tomatoes with the garlic and shallot oil, basil and herbs, then sous vide until very tender (about an hour and a half elapsed).
Compress the eggplant in the chamber sealer, then smoke at 275 F for about 45 minutes.
- red pepper
- olive oil
- anchovies
- garlic
Roast the red pepper directly on the stove flame until totally black and peel off the skin; chamber-seal with olive oil, anchovies and garlic to marinate rapidly.
- zucchini
Compress the zucchini in the chamber sealer until evenly colored and translucent.
Compressing the zucchini
- shio koji
Mix some shio koji into the shallot garlic oil and cook the compressed zucchini in it hot and fast to brown.
Cooking with shio koji
- 5 parts eggplant
- 1 parts tahini
- infused oil
- caramelized garlic cloves
- lemon juice
- thyme
Scoop the smoked eggplant flesh and blend with tahini (about five to one eggplant to tahini), infused oil, caramelized garlic cloves, lemon juice and thyme until smooth and mousse-like.
- salt
Variation (first plating): fry the zucchini, keeping it moving for even browning, salt it, and sear the smallest peeled tomato; chop the pepper.
- 1 whole chive
Variation (first plating): in the ring mold, pipe a base of eggplant mousse, spoon in the pepper and crispy shallots, more mousse on top, dot with the seared tomato and a single chive.
- squash
- sugar
Salt and sugar thin slices of squash and eggplant, compress them in a vacuum bag, and sous vide at 180 F for about 30 minutes.
Compressed, sous-vided vegetable slices
- 3 parts butter
- 1 parts miso
Mix miso butter, about three parts butter to one part miso.
Miso butter for browning
Slice the vegetables on the bias into ovals for petals; sous vide the compressed slices for 30 minutes.
- baguette
- 2 tbsp butter
- 1 cup breadcrumbs
Process torn baguette in a food processor into panko-like crumbs; toss about a cup with about two tablespoons of miso butter and crisp in a convection oven until golden brown.
Breadcrumb and shallot soil
Mix the crumbs with the crispy fried shallots and press into a ring of 'soil', leaving the center empty using the ring mold.
Roll the vegetable slices into tight rolls and pack them into the ring mold as a flower; brush with miso butter and broil.
Set the flower in the soil, put a compressed sous-vided tomato in the center, pipe eggplant mousse around it, and top with the chopped pepper.