- Caulinary

Cook Time 45

Wine Champagne, Chateauneuf du Pape, Red Southern Rhone blend

Servings 2 people

Preheat the oven on 190℃.
Peel the celeriac and cut it into thumb thick slices.
Line a baking tray and put some sea salt flakes on the baking paper.
Put the celeriac slices on the sea salt on turn them around. Put the tray on the top shelf of the oven ton roast for 15 minutes.

Meanwhile make the glaze by heating 50 grams of salted butter with 3 tbsp of honey, 1½ tbsp of gochujang paste, 2 tsp of flower, 1 tbsp of water and the juice of 2 limes. Bring to a boil and then take off the fire.
After the first 15 minutes, take the celeriac out of the oven, remove the excess salt from the baking tray and coat the slices with the glaze on all sides.
Put the coated slices back on the baking tray and put it back in the top of the oven for 10 minutes.

Meanwhile, to make the green salsa, roast the pine nuts and put ¾ of the roasted nuts in the blender. Add baby spinach, some fresh dill, parsley and cilantro, half a clove of garlic, olive oil, juice of half a lime and half a lemon, half an avocado and a quarter of a cucumber (diced). Blend to make a nice green salsa. Add some salt to taste.

After 10 minutes, take the celeriac slices out of the oven, coat them again with the glaze, put them back on the lined baking tray and put them back in the oven for another 10 minutes.

Meanwhile slice your eggplant into thin round slices.
Put a cast iron grill pan on the stove and heat until very warm.
Brush some olive oil on the eggplant slices and grill each on both sides (don't crowd the slices, take some time to grill several batches so that every slice fully touches the pan, without overlap).
Grind some sea salt over the eggplant slices right after they come out of the pan.

Finally, turn the oven to grill for a few minutes. Stay there to keep an active eye on it to make sure you get the grill effect for extra taste, without burning the celeriac, since that can happen quite suddenly!

Serve the dish by putting some grilled eggplant slices on each plate in a circle, put some celeriac slices on it an then some green salsa. Garnish with the left over roasted pine nuts and some fresh herbs.