Chef Skinezes Demonstrates for students of Le Cordon Bleu

Ronen Skinezes -- chef of Tel Aviv's Manta Ray restaurant, a leader in the burgeoning Israeli foodie scene -- stopped by in Atlanta for the opening of the Jewish Film Festival and to hold workshops and share his favorite recipes. Students of Le Cordon Bleu, Tucker, GA enjoyed a tasty demonstration. Try this at home!

EGGPLANT MOUSSE - RECIPE
Serves 10
Ingredients:
5 medium-large eggplants // 1 pint corn oil // Juice of 1
lemon // 3 cloves of garlic, minced // Salt
Preparation:
1. Roast the eggplants until well blackened on all sides,
preferably on an open flame, this adds a smoky aroma
and a delicate flavor. When ready, peel or scoop out the
flesh.
2. Transfer to a deep bowl and puree with a hand-held
blender.
3. Add the oil in a slow stream, while the blender is
working, then add the lemon juice, garlic and salt.
4. Using a wooden spoon, force the mixture into a clean
bowl through a fine sieve. Serve garnished with oven roasted tomatoes.

MANTA RAY RESTAURANT/ INCURABLE OPTIMISM
http://WWW.MANTARAY.CO.IL

Category:

Howto & Style

Tags:

• Manta Ray
• Cooking
• Cordon Bleu
• Eggplant Mousse
• demonstration
• israel
• mediterranean cuisine
• Ronen Skinezes
• Tel Aviv
• Atlanta
• class
• recipe