Pommes Anna over Aubergine with Herb Purée and Caperberry Accents
Potato petals sculpted to golden perfection then layered with precision over roasted aubergine glazed to velvet. A vegan-friendly composition framed by red pepper coulis, caperberry accents, and herb purée placed like brushstrokes.
Essential Recipe Components
Pommes Anna: Yukon Gold potatoes, clarified vegan butter, sea salt
Aubergine Base: Thick-cut eggplant, olive oil, smoked salt
Herb Purée: Blanched parsley and peas, lemon zest, extra virgin olive oil
Accents: Red pepper coulis, caperberries, microgreens, toasted almond crumb
Ingredients
2 medium Yukon Gold potatoes, peeled
1 large aubergine, sliced into 1-inch rounds
2 tbsp clarified vegan butter
1 tbsp olive oil
1 tsp sea salt
1 cup fresh peas or parsley leaves
1 tbsp lemon juice
1 tbsp extra virgin olive oil
6 caperberries
Microgreens, edible flowers, and red pepper coulis for garnish
Preparation
Pommes Anna: Slice potatoes into paper-thin translucent round petals. Layer in a ring mold brushed with vegan butter, seasoning each layer lightly. Bake at 375°F until golden and crisp on top, tender inside (approximately 45 minutes).
Aubergine Base: Brush thick slices with olive oil. Sear thick slices until caramelized, then roast gently to preserve moisture and tenderness.
Herb Purée: Blanch peas or parsley, shock in ice water. Blend with lemon juice and olive oil until smooth.
Assembly: Center aubergine on a plate. Crown with a Pommes Anna stack. Encircle with herb purée. Dot with red pepper coulis. Garnish with caperberries, microgreens, edible flowers. and a touch of almond crumbs.
Plating Note
Use negative space generously. Let each garnish breathe. Finish with a whisper of citrus mist and chilled silverware.