Epic Baba Ganoush & Mushroom Tarte | Think & Cook like a Michelin Star Chef

Baba Ganoush/Eggplant and mushroom tarte on three Michelin star Level by top chef Walter Trupp

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Once you watched this video you will know everything there is to know about how to successfully make this vegan baba ganoush /eggplant/mushroom tarte
I teach you every tip and trick to succeed teaching you a recipe that you can serve as an entree or main course and I used in Michelin star restaurants
The goal is to help you to succeed with eggplant and mushroom in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen


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Recipe for this video

Base 4 sheets of filo pastry cut out into a 10-12 cm circle and brushed with extra virgin olive oil
Than baked at 160 degrees Celsius or 320 degrees Fahrenheit for 15-20 minutes

Baba ghanoush
Per serve ½ large eggplant
2 garlic cloves
1 tablespoon olive oil
1 tablespoon mayonnaise to cream the baba ghanoush

Mushrooms
Per serve 3-4 mushrooms
1/4 tablespoon olive oil
Salt pepper
½ teaspoon picked thyme leaf’s



Eggplant chips
Per serve
½ a small or Lebanese egg plant
Salt
½ tablespoon of flour
1 litre of deep frying oil (not saturated in this case as the eggplant chips otherwise come across greasy and heavy once the fat hardens)
Deep fry at 170 degree Celsius or 340 degrees Fahrenheit
Method
Once you remove the egg plant chips from the oil press them into the halfpipe to shape them perfectly