Top Chef Masters, Season 1, Episode 8, Elimination Challenge

SPICY GRILLED EGGPLANT

• 10 pieces small eggplant halved lengthwise and scored?
• 1 teaspoon mustard seeds
• 1 cup oil?
• 3 tablespoons curry powder?
• Salt
• Lemon juice

LENTIL SALAD

• 1 quart green lentils, cooked 
• 3 tablespoons fried shallots?
• 1 tablespoon garam masala?
• Lemon juice to taste?
• Oil from fried shallot, 1/4 cup
• Salt and pepper to taste

CASHEW SAUCE

• 1/2 cup roasted cashews
• Water?
• Salt and pepper to taste

GARNISH

• 1 leaf marigold petal?
• 1 pinch micro chives?
• 1 sprig micro mizuna
• 1 sprig micro fenugreek?
• 2 chili threads?
• 1 piece julienne lemon zest?
• 1 pinch fried shallots

SPICY GRILLED EGGPLANT

Salt the eggplant and let stand 15 minutes. Blot dry. Heat the mustard seeds in a little oil until they begin to pop, then add the curry powder and rest of the cup of oil. Heat gently, then allow to steep off the heat. Use this oil to coat the eggplant, season with salt and lemon juice. Set eggplant aside.

LENTIL SALAD

Mix all salad ingredients together, toss them, taste and adjust seasonings.?

CASHEW SAUCE

Blend cashews with the water until smooth. Season to taste with salt and pepper. The sauce should be thick like a stirred yogurt. Add cashews or water as necessary.

TO ASSEMBLE

Season eggplant lightly with salt and pepper, grill eggplant both sides until soft. Make a small mound of lentil salad on a plate and top with the garnishes. Pour a dot of sauce the size of a quarter to the side. Sprinkle the eggplant with a little lemon juice and place to the side of the lentils and serve.