Yakinawa and raw sea urchin
A visually appealing chilled dish of eggplant and fresh sea urchin.
Make sure to grill the eggplant until it is nicely browned.
Make sure to grill the eggplant until it is nicely browned.
How to make it
1
Grill three eggplants slowly on the grill until they are all browned, about 15 to 20 minutes.
2
Once the skin is browned thoroughly, remove the rough heat and peel off the skin.
3
Pour [A] over the eggplant that has been peeled off and let it cool. (If you don't have time, you can also pour it in ice water and let it cool.)
4
Cut the fruit tomatoes into 5mm cubes and mix with [B].
5
Place one cold eggplant on a plate and place 1 tablespoon of the raw sea urchin on top. Pour an appropriate amount of [4] and topped with vegetables to decorate it and you're done.
Ingredientsfor 3 servings
-
- Eggplant
- Three
-
[A]
-
Ardoino
Extra Virgin Olive - 4 tbsp
-
Ardoino
-
- salt
- 1/3 tsp
-
- Garlic slices
- 1 piece
-
- Fruit tomato
- 1 piece
-
[B]
-
Ardoino
Extra Virgin Olive
- 1 tsp
-
Ardoino
-
- Balsamic Vinegar
- A few drops
-
- Lemon juice
- A few drops
-
- salt
- Small amount
-
- Raw sea urchin
- 3 tablespoons
-
[Vegetables for decoration]
- Finely chopped chives
- Small amount
-
- chervil
- Small amount
-
- Pink Sprout
- Small amount
[PR]
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