Ingredients
Serves 4
2 eggplants
4 teaspoons salt
¼ cup (60ml) olive oil
4 tablespoons unsalted butter
1 tablespoons thyme
1 garlic clove
4 soft-shell crabs
4 teaspoons flour, to dust
12 pieces smoked bone marrow
80g cherry puree
4 tablespoons tzatziki
Shiso cress, to garnish
Method
To prepare the eggplants, cut them in half, score the flesh with a knife and sprinkle with
table salt. Leave for 1 hour to release the bitterness, then rinse well and dry.
Sear the eggplant flesh side down in hot oil and then bake in a preheated warm oven, 170°C for 4 minutes.
In a saucepan, heat butter, thyme and garlic until the butter turns light brown and frothy (burre noisett). Add the eggplant slices and coat for 1 minute. Remove and place on absorbent paper towel.
To prepare the crabs, remove helmet from the top of the crab then remove the hairy legs that are beneath the helmet. Place on absorbent paper to remove any excess moisture.
To cook, dust lightly in flour and deep fry until crispy at 180°C. Once removed from the dryer, immediately season with salt.
Place a line of cherry puree along the centre of a serving plate. Place the eggplant on top of the puree and then add a spoonful of tzatziki and then finish with the fried, soft-shell of crab on top.
Place 3 pieces of smoked bone marrow around the eggplant.
Drizzle with olive oil and garnish with the shiso cress.