Sauces
INGREDIENTS
Purple eggplant, grilled and peeled
Shallot juice
Garlic juice
Coconut flower honey vinegar
Brown butter
Roasted miso
Roasted yeast
Caramelized white chocolate, baked at 120c on silpat, spread evenly every 10 mins for 1 hour to caramelize
METHOD
In saucepan on medium heat, warm brown butter, then add purple eggplant, caramelize 3–4 minutes, then add all other ingredients except for caramelized white chocolate, continue cooking for about 15 minutes over medium-low heat.
Transfer to blender, blend on high speed, add caramelized white chocolate, taste and adjust as needed, then pass through chinois.