Textures of Eggplant with Madagascar Black Pepper


  • Black Pepper Eggplant
  • Eggplant Tapenade
  • Eggplant Chips

Black Pepper Eggplant

Eggplant2 pcs
Madagascar black pepper2 tbsp
Veal jus200 gm
Garlic (chopped)5 pcs
Shallots (chopped)3 pcs
Cognac2 tbsp
Olive Oil

Bake whole eggplant at 160 degrees for 30 mins and keep at room temperature.

Peel eggplant and portion into the required size. Dress the eggplant in olive oil, salt, and roasted ground black pepper, then pan roast both sides of the eggplant.

Sauté chopped garlic and shallots until fragrant and deglaze with cognac, add veal jus and reduce.

Eggplant Tapenade

Eggplant trimmings
(from baked eggplant above)
150 gm
Shallots (chopped)3 pcs
Garlic2 pcs
Black olives (chopped)5 pcs
Anchovies (chopped)1 fillet
Tomato concasse30 gm
Basil leaves5 leaves
Virgin olive oil2 tbsp
Lemon juice1 tbsp

Sauté chopped shallots and garlic with virgin olive oil until fragrant, add chopped baked eggplant, cook over low heat. Add chopped black olives and chopped anchovies, continue to cook.

Add in the tomato concasse and basil leaves and stir until cooked.

Finish with lemon juice and seasoning.

Eggplant Chips

Eggplant (thinly sliced) Icing sugar1 whole

Put the thin slice of eggplant and dust with icing sugar on a baking tray. Dehydrate until crisp.

Products Used

Medium Rectangle Chocolate Shell

  • 5-6 g / 0.18-0.21 oz. /pc.
  • 30 pcs. / tray, 9 trays / box
  • H: 10 mm, 0.40 in
  • L: 89 mm, 3.50 in

Slim Mini Rectangle Chocolate Shell

  • 2.5-3.5 g / 0.09-0.12 oz. /pc.
  • 50 pcs. / tray, 9 trays / box
  • H: 10 mm, 0.40 in
  • L: 44 mm, 1.73 in
  • W: 21 mm, 0.83 in

Medium Rectangle Chocolate Shell

  • 1.5-2 g / 0.05-0.07 oz. /pc.
  • 72 pcs. / tray, 9 trays / box
  • H: 10 mm, 0.38 in
  • L: 23 mm, 0.92 in
  • W: 23 mm, 0.92 in

We have more variants of Chocolate Shells in this video.

Click play to watch the video.