TOMATO DASHI EGGPLANT
1x Large Eggplant
2x Garlic Cloves
100ml Olive Oil
4tbsp Tomato Paste
1/2 cup Bonito Flakes
3tbsp Sesame Oil
3tbsp Lemon Myrtle & Yuzu Ponzu
Start by dicing the eggplant into small cubes and mix with one teaspoon sea salt. Set aside for 30 minutes.
For the dashi, boil water and pour into a bowl with the tomato paste and bonito. Set aside.
In a non-stick frying pan, add the oil heat over medium high. Fry the eggplant for 5 minutes then add the garlic cloves. Once caramelised add the sake.
Strain the dashi and pour over the eggplant. Simmer for 20 minutes or until liquid is almost reduced.
Take off the heat, let cool slightly. Store through the ponzu and sesame oil, plate up and sprinkle generously with sesame seeds.