Tea-Smoked Aubergine with Black Garlic Jus

01

Ingredients

• 2 medium aubergines, about 700 g total
• 2 tbsp reduced-sodium tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 tbsp loose lapsang souchong tea
• 2 tbsp uncooked white rice
• 1 tbsp brown sugar
• 500 g celery root, peeled and cut into 2 cm cubes
• 1 small Yukon Gold potato, peeled and cubed
• 240 ml unsweetened oat milk
• 2 tbsp extra-virgin olive oil
• 3 black garlic cloves
• 250 ml low-sodium vegetable stock
• 1 small shallot, finely sliced
• 1 tsp balsamic vinegar
• 2 tbsp yellow mustard seeds
• 60 ml apple cider vinegar
• 60 ml water
• 1 tsp granulated sugar
• 1 small leek, white part only, cut into fine threads
• Neutral oil for shallow frying
• Fine sea salt and black pepper
• Small celery leaves or microgreens, to finish

02

Prepare the dish

1. Combine the mustard seeds, apple cider vinegar, water, sugar and a pinch of salt in a small saucepan. Simmer for 12 minutes, cool in the liquid and drain just before plating.
2. Simmer the celery root and potato in salted water for 18 to 20 minutes until completely tender. Drain well, then blend with the warm oat milk and olive oil until very smooth. Season, pass through a fine sieve and keep warm.
3. Peel the aubergines and cut each lengthwise into two even slabs. Score the flat sides lightly in a diamond pattern. Whisk the tamari, maple syrup, rice vinegar and sesame oil, then brush it over the aubergine.
4. Line a heavy lidded pot with two layers of foil. Add the tea, rice and brown sugar, set a small rack above them and place the aubergine on the rack. Heat uncovered over medium heat until wisps of smoke appear, cover tightly and smoke for 5 minutes. Remove from the heat and rest covered for 5 minutes more.
5. Transfer the aubergine to a parchment-lined tray and roast at 210 C for 18 to 22 minutes, brushing twice with the remaining glaze, until tender and lacquered.
6. For the jus, soften the shallot in 1 tsp olive oil. Add the stock and black garlic, simmer until reduced by half, then blend and strain. Return to the pan, add balsamic vinegar and reduce to a light coating consistency. Season carefully.
7. Heat 1 cm of neutral oil in a small pan. Fry the leek threads in small batches for 30 to 45 seconds until pale gold. Drain on paper towel and season immediately.
8. Trim each aubergine slab into a neat portion. Keep the purée, jus and plates hot so the dish arrives with a polished finish.