by Peter Coucquyt
on December 19, 2017

Oysters with roasted eggplant purée and bergamot

Champagne and mignonettes may be classic oyster pairings, but there are other ways to add subtle acid balance if you're looking to contrast their briny, nuanced flavors. Citrusy-scented bergamot provides a refreshing, new ingredient twist to this oyster pairing with roasted eggplant purée that will intrigue your guests and leave them asking for more!

Oysters and bergamot

A quick search for oysters in the Foodpairing Inspire® Tool reveals that these saltwater bivalves share a citrusy-scented link with bergamots which, in turn, provides other citrusy links to roasted eggplants, garlic and even Kikuna Cress®.

Roasted eggplant and garlic both have a pronounced slightly bitter earthiness that can be offset by adding olive oil with a touch of sweet Japanese rice wine vinegar. Finish this tasty pairing with a delicate drizzle of Kikuna Cress® vinaigrette and voilà!

Intrigue you guests with the luscious textures and contrasting aromas of oysters with roasted eggplant purée and bergamot.

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Oysters with roasted eggplant purée and bergamot

(Makes 20 oysters in a half-shell)

Roasted eggplant crème

preparation

  • 2 eggplants
  • 15 g onion, sautéed but not colored
  • 10 g roasted garlic purée
  • 20 g olive oil
  • 2 g Japanese rice wine vinegar
  • salt, to taste

Preheat the oven to 180ºC/350ºF. Prick the eggplants with a fork. Roast the eggplants in a baking pan for 45 to 60 minutes, rotating the eggplants a quarter-turn every 15 minutes. Once done, they should be tender to the touch Remove them from the oven and allow to cool on a paper towel.

Next, cut the roasted eggplants in half length-wise. Remove the flesh from the skins. Discard the skins and blend the roasted eggplant in a food processor. Then, add the remaining ingredients and mix. Season with salt, to taste.

Bergamot gel

preparation

  • 60 g freshly squeezed bergamot juice
  • 25 g freshly squeezed lemon juice
  • 25 g freshly squeezed lime juice
  • 50 g simple syrup
  • 1.8 g agar
  • 2 g Texturas Citras (sodium citrate)

In a medium saucepan, combine all of the ingredients together and bring to boil. Pour the hot liquid out onto a shallow plate and allow to gel. Using an immersion mixer, blend again until the bergamot mixture is smooth to create a fluid gel.

Kikuna Cress® oil

preparation

  • 30 g Kikuna Cress®
  • 10 g onion, stewed
  • 15 g white wine vinegar
  • 100 g olive oil
  • 1 g roasted garlic purée
  • salt, to taste

In a food processor, blend all of the ingredients together. Season with salt, to taste.

Oysters with roasted eggplant purée and bergamot

preparation

  • 20 oysters in a half shell
  • roasted eggplant crème
  • bergamot gel
  • Kikuna Cress® oil

To assemble, carefully clean and shuck the oysters, keeping them in their half-shells. Gently lift the oyster from its shell and spoon some of the roasted eggplant crème into the shell. Place the oyster back on top of the crème.

Next, spoon some of the bergamot gel around the oyster and finish with a light drizzle of the Kikuna Cress® oil.

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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