Eggplant lasagna pt 1

Yield: 1 servings

Measure Ingredient
3 pounds Eggplant
Kosher salt
3 pounds Hunkar begendi; (recipe follows)
1 pounds Cheese mix; (recipe follows)
2¾ pounds Tomato/ricotta filling; (recipe follows)
2 Eggplants
3 Potatoes
2 cups Parmesan cheese
½ teaspoon Salt
½ teaspoon Black pepper
⅛ teaspoon Nutmeg
5⅓ ounce Gruyere
5⅓ ounce Provolone
5⅓ ounce Mozzarella
1¾ pounds Eggplant
1 pounds Ricotta
1 Egg
9 ounces Oven roasted tomatoes
1 ounce Basil leaves
Salt and pepper to taste
5 pounds Italian Roma tomatoes
1 ounce Kosher salt
1¼ pounds Bocconcini
8 ounces Extra virgin olive oil
Kosher salt; to taste
Freshly ground black pepper; to taste
¼ ounce Fresh thyme
¼ ounce Fresh parsley
¼ ounce Fresh rosemary
10 ounces Thinly shaved fennel
10 ounces Thinly shaved celery
2 ounces Thinly shaved carrots
¼ cup Extra virgin olive oil
Salt and pepper; to taste

HUNKAR BEGENDI

CHEESE MIX

TOMATO/RICOTTA FILLING

TOMATO WATER

MARINATED BOCCONCINI

FENNEL SALATA

PLACE IN ICE WATER

Thinly slice round eggplant. Sprinkle with Kosher salt and set aside. Once the bitter juices have been released, squeeze to extract the rest. Rinse with cold water and again squeeze to remove the excess water. Set aside.

Make the hunkar begendi, tomato/ricotta filling, cheese mix, tomato water, marinated bocconcini and fennel salata.

Yield: 6 servings

HUNKAR BEGENDI:

Char eggplant over an open flame and place in a bowl tightly covered with plastic wrap to allow it to steam. Once cool enough to handle, remove the charred skin. Scrub potatoes clean and bake with skin on. When cool enough to handle, break apart and place in robot coupe along with the eggplant.

Pulse. Then add the rest of the ingredients.

Yield: 3 pounds

CHEESE MIX:

Shred and mix together.

Yield: 1 pound

TOMATO/RICOTTA FILLING:

Slice eggplant lengthwise and rub with olive oil. Place cut side down on sheet pan and roast in 375 degree oven until cooked throughout and tender.

Place all ingredients in food processor and fully incorporate. Correct seasonings.

Yield: 2¾ pounds

TOMATO WATER:

Coarsely chop the tomatoes and toss with the salt. Wrap in a cheesecloth bundle and put in a strainer placed over a large bowl. Chill overnight.

Yield: 2 quarts

MARINATED BOCCONCINI:

Toss bocconcini in the marinade; taste for correct seasonings and leave at room temperature an hour before service.

Yield: 1¼ pounds

FENNEL SALATA:

continued in part 2

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