One chef, one ingredient: eggplant by Hiroki Yoshitake
Each week, Relaxnews invites a master chef to share insights into the gourmet kitchen by presenting a favorite ingredient. Hiroki Yoshitake, chef at the Michelin-starred Sola restaurant in the 5th arrondissement of Paris, shares his perspective on one of the world's most internationally appreciated vegetables: eggplant.
Relaxnews: What led you to choose this ingredient?
Hiroki Yoshitake: Eggplants are one of the most widely known vegetables and are popular in France and Japan alike.
R: What is your best kitchen memory associated with this ingredient?
HY: When I was backpacking, traveling around the world, I found that this vegetable featured in all of the world's cuisines.
R: When is this ingredient in season?
HY: In late summer (July, August, September).
R: What is the best way to prepare it?
HY: Good oil brings out the best flavor from eggplants, which is why it is important to choose a high-quality oil. Eggplants can be fried, grilled, or roasted over a wood fire.
R: Can you share a recipe?
HY: Grill eggplants over a fire until the skin begins to detach. Remove the skin and serve with soy sauce, ponzu sauce (soy sauce and yuzu vinegar), or a vinaigrette...
R: What other products can be combined with eggplants to delight and surprise the taste buds? What are the most common mistakes made when preparing this ingredient?
HY: Eggplants go well with pork, lamb, oily fish, tomato, curry powder, and paprika. One mistake is to start out by cooking at a low temperature, as the eggplant will absorb all of the oil and become too greasy.
R: How do you offer this ingredient on your current menu?
HY: Currently at the Sola, I offer a grilled turbot dish with grilled eggplant purée and wasabi stems.
R: What wine (or other alcohol) goes best with this ingredient?
HY: A very dry sake.
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