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Sliced roasted eggplant

Sliced roasted eggplant

Sliced ​​roasted eggplant

Chef: Niko Romito

Doses for: 4 people


  • 4 purple aubergines
  • 20 dark eggplants
  • 200 g of dark sugar
  • 200 g of glucose
  • 4 g of licorice powder
  • 30 g of rosemary
  • 3 peaches
  • 400 g of Vesuvian tomatoes
  • 30 g of basil
  • 90 g of extra virgin olive oil


  1. The purple aubergines Peel them, cut them into a cube shape, arrange them on a perforated baking tray, salt them, cover them with a weight to deprive them of their vegetation water and leave them overnight.
  2. Then dry them, wrap them in paper and seal them.
  3. Repeat the same procedure for 3 days. Black aubergines Remove the black aubergines from their ends, arrange them on a baking sheet and cook them at 180 degrees for about 55 minutes.
  4. Switch them to the tomato squeezer, squeeze them to extract their water which is brought to boil for about a minute.
  5. This water must be filtered to remove all impurities; put back on the heat over low heat to obtain a reduction.
  6. The peach reduction Prepare a candy and pour the centrifuged and filtered peach.
  7. The licorice powder Bring the dark sugar and glucose to 160 degrees, finally adding the licorice.
  8. Cool and blend. A licorice-sugar powder is obtained.
  9. Rosemary Browse, wash and make a reduction. Vesuvian or datterini tomatoes Prepare a concassé with the tomatoes deprived of their skin and seeds. Basil oil Vacuum 30 grams of peeled basil and 90 grams of oil and boil for about 30 minutes at 53 degrees.
  10. Open the vacuum and pour only the oil. Finishing the plate Arrange the purple aubergines on a baking sheet with paper towel. Glaze them with the reduction and cook them at 175 degrees for about 5 minutes.
  11. Glaze them again and cook for another 3/4 minutes. With a syringe, inject the basil oil intently, sprinkle with the licorice powder and burn the sugar.
  12. Arrange the aubergine on a serving dish, pour a drop of peach reduction and form a quenelle of tomatoes previously seasoned with oil and salt.
  13. Finally with a piping bag make some dots of rosemary oil on top of the aubergine. 
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