Crumpets with Smoked Eggplant & Black Truffle

Method

Make the Crumpet Batter

1
Place the baker's flour, plain flour, yeast, salt and sugar into the bowl of a stand mixer fitted with a paddle attachment.
2
Warm the milk on the induction cooktop at Level 6 until lukewarm (30–40°C).
3
With the mixer running on medium speed, gradually add the milk.
4
Mix until a smooth, loose batter forms.

First Proof

1
Cover the bowl and leave at room temperature for approximately 1 hour or until doubled in size.
2
Alternatively, select Special Applications > Prove Yeast Dough. Proof for up to 45 minutes or until doubled in size.

Second Fermentation

1
Dissolve the bicarbonate of soda in the warm water.
2
Return the batter to the mixer and mix briefly on low speed.
3
Gradually add the bicarbonate mixture and continue mixing for 2 minutes.
4
Cover and leave to proof for approximately 30 minutes or until bubbly.
5
Alternatively, select Special Applications > Prove Yeast Dough. Proof for up to 30 minutes or until bubbly.
6
Transfer the batter to a piping bag.
7
The batter can be refrigerated overnight if required.

Cook the Crumpets

1
Preheat the Teppanyaki plate on Level 5 for 5 minutes.
2
Lightly oil the cooking surface and grease 4 cm crumpet rings.
3
Pipe batter halfway into each ring.
4
Cook until bubbles appear across the surface and the underside is golden brown.
5
Carefully flip and cook until just set.
6
Remove from the rings and allow to cool.
7
Trim if required for a neat finish.

Roast the Eggplant

1
Preheat the oven and select Full Grill: 240°C, Grill Setting 3.
2
Place the eggplants, cut-side down, onto the grilling and roasting insert positioned inside the universal tray.
3
Place on shelf position 4.
4
Cook for approximately 20 minutes until softened and lightly charred.
5
Transfer to a bowl and cover.
6
Allow to steam for 10–15 minutes.
7
Remove and discard the skins and stalks.

Make the Smoked Eggplant

1
Transfer the eggplant flesh to a blender or food processor.
2
Blend until smooth.
3
Add the tahini and mayonnaise and continue blending.
4
Season with white soy sauce, salt and lemon juice to taste.
5
Blend until silky and smooth.

Assemble

1
Reheat the crumpets gently if required.
2
Spoon or pipe smoked eggplant onto each crumpet.
3
Finish with freshly grated or shaved black winter truffle.
4
Drizzle lightly with extra virgin olive oil.
5
If desired, add a small quenelle of crème fraîche.
6
Serve immediately.

...And that's it, enjoy!

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Ingredients

Crumpets
- 225 g baker's flour, sifted
- 125 g plain flour, sifted
- 7 g dried yeast
- 1½ tsp table salt
- 1 tsp sugar
- 350 ml whole milk
Second Fermentation
- 1 tsp bicarbonate of soda
- 150 ml warm water
Smoked Eggplant
- 1 large eggplant or 2 small eggplants
- 50 g mayonnaise
- 25–30 g tahini
- 1 tsp white soy sauce
- salt, to taste
- lemon juice, to taste
To Serve
- fresh black winter truffle, finely grated or shaved
- extra virgin olive oil
- crème fraîche (optional)

Shopping list for this recipe

Woolworths

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Miele

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Crumpets with Smoked Eggplant & Black Truffle

Name: Crumpets with Smoked Eggplant & Black Truffle
Prep time: 1 h 10 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: 35
Cuisine: Contemporary
Ingredients: 225 g baker's flour, sifted; 125 g plain flour, sifted; 7 g dried yeast; 1½ tsp table salt; 1 tsp sugar; 350 ml whole milk; 1 tsp bicarbonate of soda; 150 ml warm water; 1 large eggplant or 2 small eggplants; 50 g mayonnaise; 25–30 g tahini; 1 tsp white soy sauce; salt, to taste; lemon juice, to taste; fresh black winter truffle, finely grated or shaved; extra virgin olive oil; crème fraîche (optional)

Shannon Bennett

Cooking

35 min

Overall

1 hr 50 min

Ready by

—

Level

EFVG

35 serves

metric

6 tips