Resep Salad Terong Fitte & Sayuran Segar
oleh Chef Heewon Lim, Buto, Seoul
Koleksi Longchamp 2025 SS, "Live Green," terinspirasi oleh gaya hidup yang menghargai alam dan menemukan kesenangan sederhana. Koleksi ini mengejar keindahan alami sambil tetap menjaga keahlian tangan dan standar yang ketat.
Sebagai seorang chef, saya juga berupaya menangkap harmoni antara alam dan manusia dalam masakan saya, dipandu oleh keahlian dan kreativitas. Sama seperti Longchamp menghadirkan produk yang dibuat dengan penghormatan terhadap bahan-bahan dan teknik yang teliti, saya memilih bahan-bahan terbaik dengan cermat dan mendedikasikan diri untuk menciptakan rasa yang harmonis, dengan tujuan mewujudkan gastronomi yang berkelanjutan.
Eggplant Fitte
- 70g eggplant
- 15g All-purpose flour
- 1 egg
- 40g breadcrumbs
- A pinch of salt and pepper
Peel the eggplant using a peeler, cut it in half, then slice it into 4×8 cm pieces. Season with salt and pepper.
Coat the eggplant in flour, then in beaten egg, and finally in breadcrumbs.
Deep-fry in 170°C oil until golden brown on both sides.
Drain excess oil.
Oriental Tahini Sauce
- 100g tahini sauce
- 2 tbsp soy sauce
- 1 tbsp maesil(plump syrup)
- 20g fresh lime juice
- 2 tbsp vinegar
- 1.5 tbsp sugar
- 1 tsp sesame oil
- 50ml water
Mix all ingredients in a mixing bowl until well combined.
Green Chili Oil
- 200g canola oil
- 20g basil
- 100g spinach
- 70g cheongyang chili peppers
Blanch basil, spinach, and chili peppers in hot water briefly, then squeeze out excess moisture.
Heat canola oil to 80°C, then blend all ingredients together for 10 minutes.
Strain the oil using a fine cloth to separate the solids.
Let it cool before use.
Salsa Verde
- 30g green chili peppers
- 8g cilantro
- 10g garlic
- 180g tomatoes
- 1.5 tbsp maesil (plump syrup)
- 1 lime
- 1/3 tsp salt
Finely chop all ingredients.
Blend everything together until smooth.
Garden Salad
- 30g of fresh seasonal vegetables
Cut vegetables into bite-sized pieces, soak in cold water for 10 minutes, then drain thoroughly.
Plating
Spread the oriental tahini sauce on a plate.
Place the fried eggplant next to the sauce.
In a mixing bowl, combine the salad with 2 tbsp of salsa verde and 1 tbsp of green chili oil.
Place the salad on top of the fried eggplant and drizzle with green chili oil to finish.
