by chef Heewon Lim, Buto, Seoul
The Longchamp 2025 SS collection, "Live Green," is inspired by a lifestyle that embraces nature and finds simple pleasures. It pursues natural beauty while upholding craftsmanship and strict standards.
As a chef, I also strive to capture the harmony between nature and humanity in my cuisine, guided by craftsmanship and creativity. Just as Longchamp presents products crafted with respect for materials and meticulous technique, I carefully select the finest ingredients and dedicate myself to creating harmonious flavors, aiming to realize sustainable gastronomy.
Peel the eggplant using a peeler, cut it in half, then slice it into 4×8 cm pieces. Season with salt and pepper.
Coat the eggplant in flour, then in beaten egg, and finally in breadcrumbs.
Deep-fry in 170°C oil until golden brown on both sides.
Drain excess oil.
Mix all ingredients in a mixing bowl until well combined.
Blanch basil, spinach, and chili peppers in hot water briefly, then squeeze out excess moisture.
Heat canola oil to 80°C, then blend all ingredients together for 10 minutes.
Strain the oil using a fine cloth to separate the solids.
Let it cool before use.
Finely chop all ingredients.
Blend everything together until smooth.
Cut vegetables into bite-sized pieces, soak in cold water for 10 minutes, then drain thoroughly.
Spread the oriental tahini sauce on a plate.
Place the fried eggplant next to the sauce.
In a mixing bowl, combine the salad with 2 tbsp of salsa verde and 1 tbsp of green chili oil.
Place the salad on top of the fried eggplant and drizzle with green chili oil to finish.
