Japanese｜Summer｜Vegetables｜冷や奴 なすペーストとレモンコンフィ・サレ
Chilled Tofu with Eggplant Paste and Lemon Confit Salt
Culinary Art Kitchen 2010.July
Ingredients
| Tofu | 2 blocks ... Lightly boil and chill |
Eggplant Paste
| Eggplant | 3 pieces ... Peel, soak in water, pat dry, and mince |
| Onion | 1/4 piece ... Minced |
| Garlic | 1/2 clove ... Minced |
| Tomato | 1/2 piece ... Remove skin and seeds, roughly chop |
| Olive oil | 1 1/2 tablespoons |
| White wine | 1 1/2 tablespoons |
| Salt | 1/2 teaspoon |
| Pepper | To taste |
Lemon Confit Salt
| Lemon | 1 piece ... Cut into chunks |
| Salt | 5% of the lemon weight |
Instructions
- Eggplant Paste: Heat olive oil in a pot, and sauté garlic and onion.
- Once aromatic, add the eggplant and sauté until softened. Add white wine, tomato, salt, and pepper. Cover and simmer on low heat for 10 minutes. Remove the lid and evaporate any remaining liquid.
- Lemon Confit Salt: Place lemon chunks in a container, sprinkle with salt, and refrigerate for 1 week to 1 month to taste. Finely chop or mash.
- Serve the tofu with eggplant paste, lemon confit salt, and shiso leaves (optional).