Instructions: Roast whole eggplants in a 375 degree oven for about 45 minutes or until eggplants are cooked through and scoop out eggplant while it is still hot.

Caramelize shallots and garlic. Add sambal, honey, butter and eggplant.

With a hand mixer, puree until very smooth. Transfer to bowl and let cool.

Fold into cooled mixture the eggs, 3/4 of the whipped cream, cumin, cilantro and scallions. Sift in flour until a pancake consistency is achieved. In a small non-stick pan and clarified butter, ladle in 3 ounces of batter and color one side, flip, and cook in a 400 degree oven until the other side is browned and the pancake puffs up a bit. Star Anise Carrot

Syrup: In a sauce pan, reduce juice with star anise down to the scum. Take out star anise and transfer scum to a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning. Gingered Beet Mash: Boil beets in water until extremely soft. Saute onions and ginger.

Transfer all to food processor and blend with honey. Slowly add chunks of butter until a mash consistency is achieved. Check for seasoning. Place small bit of beet mash in the center of a plate. Top with one pancake and repeat process until you have a short stack. Dab with a little whipped cream and sliced scallions. Pour syrup on pancakes. Slice out one small wedge and set askew.

This recipe yields 4 portions.

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