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".
Here Flynn McGarry shares his gift of 'eggplant with egg yolk, black garlic and cherry blossom' in the step-by-step recipe below:
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.
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.
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.
Make the vinegar-salted cherry blossoms: Rinse the cherry blossoms to remove the salt and let them sit in champagne vinegar for 24 hours.
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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