Recipe: Glazed aubergine by Michelin-starred chef Joris Bijdendijk

In Plantkracht, Wouter Bijdendijk describes around thirty, mostly local plants and mushrooms that support the immune system, health, stamina, digestion, vitality and the brain. Each of these beneficial plants has been given two vegetarian recipes by Wouter’s brother, Michelin-starred chef Joris Bijdendijk, such as this glazed aubergine with horseradish cream and seaweed.

How to make glazed aubergine with horseradish cream and seaweed

• Heat the sunflower oil in a heavy-based pan to 180 °C. Cut the aubergine into finger-thick slices and deep-fry them in batches for 3 minutes until golden brown. Drain on kitchen paper.
• Meanwhile, bring the two types of soy sauce, Shaoxing rice wine, sugar and cornflour to the boil in a saucepan. Turn off the heat and coat the fried aubergine slices in the sauce.
• In a small bowl, mix the horseradish with the sushi vinegar to make a sweet-and-sour relish.
• In another bowl, mix the ingredients for the horseradish cream and season with salt and pepper.
• Spoon the horseradish cream onto the plates like a mirror and arrange the aubergine slices on top. Add the different types of seaweed and the sweet-and-sour horseradish relish. Sprinkle with the lemon zest.

Title: Plantkracht
Author: Wouter Bijdendijk
Price: €37,50
Publisher: Nijgh & van Ditmar

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