Grilled Lamb Loin with Eggplant, Golden Raisins and Bonito

Pickled Garlic

1 cup sliced Raw Garlic
1/2c White Balsamic vinegar
1/2c h20
1/4c sugar
1T salt
1T lemon oil
Basil Oil

Bring all ingredients except the garlic to a boil. Then pour liquid over the garlic and cover. Let stand for at room temperature for two hours. Then chill. 

2cup packed basil leaves
1 cup grapeseed oil

Heat grapeseed oil or medium heat. Add basil and fry quickly until the basil has brightened in color. Transfer the oil and basil leaved to a blender and puree until smooth for one minute. Strain through cheese cloth and chill right away.

Bonito Butter

36floz water
4oz dried bonito flake
1# butter
1/2c lemon juice
Salt tt

Bring the water two a boil and pour over 3.5oz bonito flake and let steep overnight. The following day strain the bonito stock and reduce by one half. Add the remaining bonito to the reduced stock and bring back to a simmer. Emulsify the butter and lemon juice into the reduced stock and season with salt. Strain and chill.

1/2c toasted white sesame seeds
1t maldon salt
1T nutritional yeast
2 sheets nori
2T bonito flake
1/2t sugar
2T fried shallot

Combine all ingredients together and pulse in a food processor store at room temperature.

Roasted Garlic Oil

2 heads garlic peeled
2 cups grapeseed oil
2 sprigs thyme
5 black peppercorns

Combine all ingredients in a sauce pot and wrap in foil. Bake at 350f for one hour.


2 ea fairy tale eggplant
1c pickle garlic whit liquid
1t sea salt
1T lemon oil

Submerge the eggplant in the remaining ingredients for 12 hours. Remove from the brine and brush with roasted garlic oil and sea salt. Grill over hard wood charcoal until tender. Rest eggplant for 5 minutes and brush with roasted garlic oil again. Then coat the flesh side with the furikake mixture.

To assemble the dish: place the finished eggplant in the center of a soup bowl and fill the one side with basil oil and spoon boiling bonito butter into the other side. Garnish with some oregano and basil leaves.