Turkish eggs - Dill yoghurt, chilli oil, crispy kale, smoked eggplant and Toast
Serves 4 people
- 2 large eggplants
- 1 large cucumber
- 50 g fresh dill
- 15 g garlic clove
- 1 fresh lemon
- 20 g sea salt blossom
- 10 g white pepper
- 300 g Greek yoghurt
- 100 g fresh red chilli
- 50 g smoked paprika powder
- 100 g unsalted butter
- 100 g extra virgin olive oil
- 40 g garlic cloves
- Pinch of salt
- Juice from 1 lemon
- 15 g garlic cloves
- 50 g fresh parsley
- 20 g sea salt blossoms
- 50 g extra virgin olive oil
- 2 tbsp smoked Eggplant liquid
- 200 g tahini paste
- 300 g kale
- 20g sea salt blossoms
- 8 eggs
- Butifarra negra or black pudding
- 5 g black salt crystals
- 10 g fresh dill
- 1 piece of organic sourdough sliced in half
Stage 1: Take the eggplants and set them over a burner and burn them on each side for a few minutes until the whole eggplant is black and soft. Set aside in a bowl, with a cling wrap on it, and leave until all juice has come out.
Stage 2: While the eggplant rests, start by making the dill yoghurt. Cut the cucumber in 4 and remove the soft heart part with a spoon. Grate it with a grater and squeeze all juice out. In a mixing bowl, add the dried cucumber, finely chopped dill, grated garlic, lemon juice, salt, pepper and finally the Greek yoghurt. Mix well until all is fully incorporated.
Stage 3: To make the Chilli Oil, start by chopping the fresh chilli very finely and grate the garlic with a micro-plane. Set aside. In a pan, add the smoked paprika and set over a burner on low until the paprika becomes fragrant. Then add the olive oil and cool down. In a different pot, add the butter and melt it down until the butter starts to colour, then add the finely chopped chilli and grated garlic. Cook for a couple of minutes then add the paprika oil with a fine filter cloth to avoid the paprika from getting in. Add the salt.
Stage 4: To finish the Baba Ganoush, start by peeling off all the charred skin from the eggplants and set in a robot coupe. Add the lemon juice garlic, olive oil and the eggplant liquid. Blend for a minute until there are no more chunks. Add the tahini and olive oil and blend again for another minute. Finally, add the parsley and salt, blend for a few seconds.
Stage 5: In a deep fryer, add the kale and cook for a minute until the kale becomes darker and crispy. Set aside in a bowl and add the salt to it.
Stage 6: Just before serving, poach the eggs for 2min and half in a vinegary boiling water.
Stage 7: Before serving, in a pan fry, sear the butifarra over a slow burner until tender.
Stage 8: Garnish the plate with black sea salt and fresh dill.
Stage 9: Serve with a toasted sourdough bread.Stage 10: ENJOY!