Grilled Eggplant Curry
YieldMakes 1 8-oz.serving.
- 1 c. Japanese Eggplant
- 1 tsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend
- to taste Salt
- 1 oz. Markon Lime
- 2 oz. Recipe: Achari Curry Sauce
- 4 oz. Fresh Jalapeno Peppers
- 5 oz. Gordon Choice Canola/Extra Virgin Olive Oil Blend
- 3 Tbsp. Trade East Tandoori Spice
- 4 tsp. Trade East Mild Chili Powder
- 2 tsp. Trade East Ground Turmeric
- 1 lb. Yellow Onions
- 2 oz. Markon Ready-Set-Serve Peeled Garlic
- 1 oz. Ginger Root
- 2 lb. Markon Roma Tomato
- 2 Tbsp. Gordon Signature Chicken Base, No Added MSG
- 1 pt. Hot Water
- 4 ct. Markon Lime, zested and juiced
- 27 oz. Coconut Milk
- 4 oz. Gordon Choice Heavy Whipping Cream, 40%
- 1 Tbsp. Gordon Choice Honey
- to taste Coarse Kosher Salt
- to taste Trade East Ground Black Pepper
- 1 oz. Recipe: Turmeric Yogurt Sauce
- 2 lb. Plain Fat Free Greek Yogurt
- 2 tsp. Trade East Ground Turmeric
- 2 oz. Recipe: Roasted Garlic Puree (see below)
- 2 ct. Markon Lime
- 3 Tbsp. Gordon Choice Honey
- to taste Trade East Ground Red Cayenne Pepper
- 1 tsp. Coarse Kosher Salt
- 2¾ tsp. Raw Shelled Pistachios, coarsely ground
- 1 oz. Markon Ready-Set-Serve Cilantro
Recipe: Achari Curry Sauce
1. Fire-roast the jalapenos over the range-top burner until the skins are blistered and charred. Place the jalapenos in a small stainless steel bowl and cover with film. Cool down for 30 minutes. Cut the stem off the peppers and discard. Split the jalapenos in half lengthwise. Remove the seeds and core and discard. Lay the jalapenos halves flat, skin side up. Using a paring knife, scrape the blistered skins in rows to remove the charred exterior and wipe your paring knife clean with a paper towel. This will keep your work surface clean. Small dice the jalapenos and reserve. The finished yield needed for this recipe is 4 oz.
2. Place the oil in a nonreactive rondeau. When it starts to shimmer, add the tandoori seasoning, chili powder and turmeric and stir quickly with a wooden spoon or spatula for 20 seconds to allow the spices to release their natural oils. Do not burn the seasoning.
3. Stir in the jalapenos, onions, tomatoes, garlic and ginger and sweat down until the onions are translucent. Allow this mixture to really stew down with a little bit of salt.
4. Add the chicken base and caramelize it into the stewed vegetables.
5. Add the water, lime juice, lime zest and coconut milk. Continuously stir over high heat with a spatula or a wooden spoon to ensure that the chicken base is fully incorporated. Also, ensure there isn't anything scorching at the bottom of the rondeau.
6. Bring this mixture to a simmer and reduce slightly. Stir in the cream to finish and allow it to homogenize with the sauce.
7. Pull the rondeau off the heat to puree. Note: You can start with an immersion blender in the pot before transferring to a blender.
8. In small batches, place the sauce in a blender and puree until smooth. Pour the puree into a nonreactive storage container and repeat the process until you have pureed all the contents of the rondeau. Adjust the seasoning with salt and pepper (or honey if needed) to prevent any excessive spicy heat or bitter notes. If the viscosity is too thin and doesn't nappe off the back of a spoon, return the mixture to a sauce pot and reduce to your desired consistency. Inversely, add a bit of water if the mixture is too thick. You can either whisk this into the storage container holding the sauce or use your immersion blender to fully incorporate the water to your desired texture.
9. Once cooled, cover in a nonreactive storage container and refrigerate until needed. Reheat portions as desired.
Recipe: Turmeric Yogurt Sauce
1. In a large stainless steel mixing bowl, add the yogurt, turmeric, roasted garlic puree, lime zest, lime juice, honey, cayenne and salt.
2. Whisk together the ingredients until fully blended.
3. Allow the turmeric to hydrate for at least 2 hours before serving, so the color turns fully yellow.
4. Place in a nonreactive storage container. Label and date for future service.
Roasted Garlic Puree
1 lb. Markon Ready-Set-Serve Peeled Garlic
to taste Kosher Salt
1. Cut off the small ends of the garlic clove.
2. Place garlic in a half-size hotel pan and add 16 oz. of water to it.
3. Cover the pan with foil and bake at 350°F for 1½ hours.
4. For the last half-hour, remove the foil and allow the garlic to caramelize in the pan.
5. Garlic should be soft to the touch.
6. Strain any excess liquid and place in a food processor.
7. Season with salt and puree until smooth.
1. Trim the eggplant by removing the ends and discarding them.
2. Split the eggplant in half lengthwise and then into 4” long pieces. If you are using the larger Italian purple eggplant, you will need to cut the eggplant into fourths lengthwise, and you will need to score the eggplants, making cross hatches in the flesh to ensure the salt penetrates.
3. Weigh the eggplant half planks in stainless steel bowl, taring the weight of the stainless steel bowl first.
4. Add kosher salt equal to 1% of the eggplant's weight. Toss the eggplant and salt, ensuring the salt is evenly distributed.
5. Brush ½ oz. of lime juice for every ½lb. of eggplant directly to the flesh side to prevent discoloration.
6. Leave the stainless steel bowl out at room temperature for 30 minutes to allow the salt to draw out some of the eggplant’s moisture and bitterness.
7. Blot dry the eggplant planks with paper towel and reserve.
8. Do this process up to two days in advance and reserve the eggplants for service, cut side down, on a roasting rack or perforated pan inserted inside an additional hotel pan or sheet tray. Cover the pan with film wrap.
To prepare à la carte:
1. Preheat the char-grill to high
2. Brush the surface area of three eggplant planks with the oil blend and season the cut side with salt and pepper.
3. Grill the eggplant planks, cut side down, for about 2 minutes, making cross-hatches by turning the eggplant as it grills. For best results, place a grill weight on the eggplant during this process.
4. Flip the eggplant over to the skin side and grill it for an additional 30 seconds with the grill weight on top.
5. Remove from the grill and place on a quarter-size sheet tray lined with a roasting rack insert.
6. To plate, place the eggplant planks down, cut-side up, parallel to each other.
7. Spoon or ladle the warmed achari curry sauce over the eggplant and around the plate.
8. With the turmeric yogurt sauce in a squeeze bottle, place desired size dots on the eggplant and around the plate.
9. Garnish the eggplant with coarse ground pistachios and cilantro leaves and serve immediately.