Oysters and Kikuna Leaves
Champagne and mignonettes may be classic oyster pairings, but there are other ways to add subtle acid balance if you're looking to contrast their briny, nuanced flavors.
Champagne and mignonettes may be classic oysterpairings, but there are other ways to add subtle acid balance if you're looking to contrast their briny, nuanced flavors. Citrusy-scented bergamot provides a refreshing, new ingredient twist to this oyster pairing with roasted eggplant purée that will intrigue your guests and leave them asking for more!
A quick search for oysters in the Foodpairing Inspire® Tool reveals that these saltwater bivalves share a citrusy-scented link with bergamots which, in turn, provides other citrusy links to roasted eggplants, garlic and even Kikuna Leaves.
Roasted eggplant and garlic both have a pronounced slightly bitter earthiness that can be offset by adding olive oil with a touch of sweet Japanese rice wine vinegar. Finish this tasty pairing with a delicate drizzle of Kikuna Leaves vinaigrette and voilà!
Source: Food Pairing
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