Za’atar Eggplant Purée with Creamy Polenta Cake
The Swiss late summer sun, memories of distant journeys, vineyards laden with ripe bunches in Valais… All these elements have inspired this recipe. In this dish, I offer you a sensory journey, bridging the Mediterranean and the Middle East, blending the rich soil of our homeland with exotic touches that evoke distant lands.
Ingredients (for 2 people)
1. Eggplant Purée:
- 2 large eggplants.
- Olive oil.
- 1 garlic clove, minced.
- Za’atar.
- Pomegranate.
- Salt and pepper.
- Flowers.
2. Polenta Cake:
- 150g of fine polenta.
- 600ml of vegetable broth.
- 75g of grated parmesan.
- 50g of butter.
- Olive oil for cooking.
- Salt and pepper.
- Round cutters.
3. Cherry Tomato Compote:
- 200g cherry tomatoes.
- 2 shallots, finely minced.
- 2 garlic cloves, minced.
- Olive oil.
- Salt, pepper, and a pinch of sugar.
4. Basil Mint Oil:
- Sunflower oil.
- A generous handful of basil leaves.
- A generous handful of mint leaves.
- Salt.
- Coffee filter.
5. Yogurt Marinade:
- 150ml of natural yogurt.
- Zest and juice of one lemon.
- A few finely chopped mint leaves.
- Salt and pepper.
Preparation :
1. Eggplant Purée:
- Preheat the oven to 200°C.
- Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place them cut side down on a baking tray lined with parchment paper.
- Bake in the oven for 30-40 minutes or until the eggplant is very tender.
- Allow to cool slightly, then scoop out the flesh with a spoon and place in a bowl.
- Add the minced garlic, a pinch of salt, pepper, and a generous amount of za’atar. Mash the mixture with a fork until you get a purée with a bit of texture left.
- Incorporate the finely chopped black truffles.
2. Polenta Cake:
- Bring the broth to a boil, gradually add the polenta while stirring constantly. Reduce the heat and continue to stir for 5-7 minutes.
- Off the heat, stir in the butter and parmesan. Season with salt and pepper. Pour the polenta into individual pastry rings and let it cool.
- Once cooled, gently unmold and fry each cake in a hot pan with a bit of olive oil until golden on both sides.
3. Cherry Tomato Compote:
- In a pan, sauté the shallots and garlic in olive oil until they’re soft. Add the cherry tomatoes and a pinch of sugar. Simmer until the tomatoes are tender.
4. Basil Mint Oil:
- In a blender, add basil, mint, salt, and a little sunflower oil.
- Blend everything until you get a green and fragrant paste.
- While blending, slowly add the remaining sunflower oil until you get a fine and homogeneous oil.
- For an even clearer oil without residues, filter it through a coffee filter or fine cloth into a carafe or bottle.
5. Yogurt Marinade:
- Mix all the ingredients in a bowl until smooth. Chill.
Assembly:
- Place the polenta cake in the center of the plate. Top with the cherry tomato compote.
- Gently spread the eggplant purée all around the cake. Add a few small dollops of yogurt marinade onto the purée.
- Just before serving, add a cloud of basil foam surrounding the entire plate, and garnish with a few touches of za’atar on top.
Wine pairing :
Imagine a summer evening in Valais, feet in the grass, the air filled with the last rays of the sun, and in your glass, a Swiss Syrah, rich and spicy. This wine, with its deep notes of blackberries, spicy touches, and a lasting finish, is the perfect companion for this dish. The Syrah complements the deep flavors of the eggplant, is enhanced by the za’atar spices, and is refreshed by the basil and mint cream. I would recommend a Syrah from Valais, perhaps even a Syrah Vieilles Vignes 2020 from Domaine Simon Maye et Fils. A perfect synergy for an unforgettable gastronomic experience.
