- Preheat the oven at 90°
- Turn on the simmer plate on medium
- Peel the eggplants and cut them in 2cm thick slices
- Heat the olive oil in the sauté pan
- Sear the eggplant slices on both sides, browning them slightly
- Add the garlic cloves and season with salt, sugar and pepper
- Cover the pan and keep cooking for about 20 minutes on the side of the simmer plate, checking periodically to avoid any scorching
- Cut the ham slices in 6cm squares
- Place them on a pastry pan lined with baking paper
- Bake the ham for 10 minutes in the oven
- Drain and cut the piquillos peppers in small pieces
- Using the hand blender, liquefy them, adding a little bit of water to help, if needed
- Season with salt, pepper and sugar.
- To serve, stack three slices of eggplant alternatively with 3 slices of ham in the center of the plate
- Drizzle two tablespoon of piquillos coulis
- Decorate with a few chive sprigs
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LACANCHE APPLIANCES
INGREDIENTS
Dough
- 2 Tbsp baking powder
- 455g self-rising flour
- 40g sugar
- Une pinch of salt
- 55g butter
- 200 ml hot water
Chicken stuffing (*)
- 1 kg chicken breast cut into thin stips
- 3 tsp soy sauce
- 2 tsp oyster sauce
- 4 tsp sugar
- 1 tsp sésame oil
- 4 Tbsp un-sweetened peanut butter
- 3 Tbsp corn starch
- 1 finely diced onion
- 4 shitake mushrooms cut into thin strip (you can use rehydrated mushrooms)
- Salt and pepper
UTENSILS
- 1 peeler
- 1 pot
- 1 shallow sauté pan
- Baking paper
- 1 electric hand blender