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Crispy Melanzane Herb Nest

Nido croccante di melanzana ed erbe

Fine aubergine-skin julienne, crisp parsley and fried capers finished with lemon zest and sea salt.

Crispy aubergine and herb nest on squid-ink seafood risotto.

Fine aubergine-skin julienne, crisp parsley and fried capers finished with lemon zest and sea salt.

1 generous garnish

Cook this

Ingredients

Batch

Garnish

  • Aubergine skin, cut into very fine juliennefrom 1/4 aubergine
  • Flat-leaf parsley leaves8 leaves to 10 leaves
  • Capers, fried8 each
  • Lemon zesta pinch
  • Maldon sea salta pinch
  • Frying oilas needed

Method

  1. Cut the aubergine skin into very fine julienne, season lightly with salt and leave for 10 minutes.

  2. Pat completely dry.

  3. Heat frying oil to 170°C and fry the aubergine until golden and crisp, about 1 1/2 to 2 minutes.

  4. Drain well on absorbent paper.

  5. Fry the parsley leaves for 15-20 seconds until crisp and drain.

  6. Combine the crispy aubergine, parsley and fried capers.

  7. Finish with lemon zest and Maldon salt immediately before service.

Chef’s notes

  • Keep the garnish dry and assemble at the pass so it retains its crunch.

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Last refined · September 2026