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Eggplant with Egg Yolk, Black Garlic and Cherry Blossom by Flynn McGarry

Eggplant with Egg Yolk, Black Garlic and Cherry Blossom by Flynn McGarry

US chef Flynn McGarry was crowned as a culinary prodigy at the tender age of 12 and opened his first restaurant, Gem, in New York city aged just 19.

This vegetarian recipe from McGarry features in the Phaidon publication Today's Special, where 100 emerging chefs around the world were selected by culinary leaders.

McGarry was chosen by chef Hugh Acheson, and is described as "an attentive and intensely thoughtful chef who is only just beginning to share his gifts".


Flynn McGarry
22 March, 2021
Average: 4 (4 votes)

serves for



For the Eggplant
1 large
2 (12-inch/30 cm) sheets kombu
For the egg yolk gel
Yuzu koshō
2 g
For the black garlic leather
Black Garlic
200 g peeled
Spring Water
20 g
For the vinegar salted cherry blossoms
Cherry blossoms
8 salted cherry blossoms
Champagne Vinegar
To finish
Brown butter
for brushing
16 pieces fresh kombu, cut into ½-inch (1.25 cm) squares
Opal basil
16 leaves
Yuzu koshō

Here Flynn McGarry shares his gift of 'eggplant with egg yolk, black garlic and cherry blossom' in the step-by-step recipe below:

Step 01

Prepare the eggplant: Grill the eggplant with its skin on until it is fully charred. Place in a covered container for 20 minutes to steam. Peel the skin off and cut the eggplant into 1-inch (2.5 cm) cubes. Place in between the sheets of kombu, salt to taste, and let sit for 4 hours.

Step 02

Make the egg yolk gel: Cook the eggs in a water bath at 148°F (64.5°C) for 1 hour 10 minutes. Clean off the whites and pass the yolks through a tamis. Season with yuzu koshō and salt to taste. Reserve in a piping bag.

Step 03

Make the black garlic leather: Tamis the black garlic and whisk with water and salt to taste. Spread it paper-thin on a silicone baking mat and dehydrate at 140°F (60°C) until dry but still pliable. Cut into ¾-inch (2 cm) squares.

Step 04

Make the vinegar-salted cherry blossoms: Rinse the cherry blossoms to remove the salt and let them sit in champagne vinegar for 24 hours.

Step 05

To finish: Brush the eggplant with brown butter and warm on a grill. Brush with a small amount of yuzu koshō and plate with 4 dots of egg yolk, 2 cherry blossoms, 4 squares of fresh kombu, 4 squares black garlic leather, and 4 leaves opal basil.

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