Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Michel Roux Jr.
From Saturday Kitchen
Ingredients
- 2 aubergines
- 2½ tbsp olive oil, plus extra for greasing
- 300g/10½oz quinoa
- 1 free-range egg, beaten
- 4 salted anchovies
- 1 tsp butter
- 6 chicken livers, trimmed
- 55g/2oz kale leaf salad
- ½ tsp ground turmeric
- 1 lemon, juice only
- salt and freshly ground black pepper
Method
-
Cut one aubergine lengthways into thin slices. Season the slices with salt and pepper and drizzle with 1 tablespoon of the oil. Place on a baking tray and dry in a very low oven or dehydrator for 4–6 hours, or until crisp.
-
Preheat the oven to 200C/180C Fan/Gas 6.
-
Place the quinoa in a saucepan and cover with water. Season with salt and cook as per packet instructions. Drain, leave to cool and then stir in the egg. Season with salt and pepper.
-
Press the quinoa mixture to form a crust that is a thickness of 5mm/¼in into four lightly greased tartelette tins. Bake in the preheated oven for 15 minutes, or until crisp. Leave to cool and remove the shells from the tins. Increase the oven temperature to 230C/210C Fan/Gas 8.
-
Bake one aubergine whole in the oven for 30 minutes. Leave to cool a little then scrape out the flesh. Blend the aubergine flesh with the anchovies and 1 tablespoon of the oil until smooth.
-
heat half a tablespoon of the oil and the butter in a frying pan over a high heat and add the chicken livers. Sear until cooked through and not rare. Chop into small pieces.
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Spoon the aubergine purée into the tartelette shells, followed by some liver, a few kale leaves, aubergine crisps, a dusting of turmeric and a drizzle of lemon juice. Serve immediately.
