Brock Star Challenge: Joe Brock had 20 minutes, a bag of surprise ingredients, and Texas Clearwater Oysters waiting on the half shell. They handed him eggplant, cottage cheese, and jicama. He didn't flinch.
Smoked Oyster Baba Ganoush with Jicama Cardamom Mignonette
Ingredients
- The Oysters:
- Texas Clearwater Oysters, on the half shell
- For the Smoked Baba Ganoush:
- 1 eggplant, halved
- Cottage cheese (blended in to taste — replaces tahini)
- Olive oil
- Salt and pepper
- Smoked paprika
- For the Jicama Cardamom Mignonette:
- Jicama, finely diced
- Shallot, minced
- White wine vinegar
- Ground cardamom
- Salt
Instructions
- Shuck the oysters and keep cold on the half shell until ready to plate.
- Grill the eggplant cut-side down until charred and soft.
- Scoop the flesh and blend with cottage cheese, olive oil, salt, pepper, and smoked paprika until smooth.
- For the mignonette: combine diced jicama, minced shallot, white wine vinegar, cardamom, and salt; let sit while the baba ganoush comes together.
- Spoon the baba ganoush onto each oyster, top with a small spoonful of the jicama mignonette, and serve immediately.
