Title: Eggplant Lasagna Pt 1
Categories: Dujour01
Yield: 1 servings

3 lb Eggplant
Kosher salt
3 lb Hunkar begendi; (recipe
-follows)
1 lb Cheese mix; (recipe follows)
2 3/4 lb Tomato/ricotta filling;
-(recipe follows)

-------------------------------HUNKAR BEGENDI-------------------------------
2 Eggplants
3 Potatoes
2 c Parmesan cheese
1/2 ts Salt
1/2 ts Black pepper
1/8 ts Nutmeg

---------------------------------CHEESE MIX---------------------------------
5 1/3 oz Gruyere
5 1/3 oz Provolone
5 1/3 oz Mozzarella

---------------------------TOMATO/RICOTTA FILLING---------------------------
1 3/4 lb Eggplant
1 lb Ricotta
1 Egg
9 oz Oven roasted tomatoes
1 oz Basil leaves
Salt and pepper to taste

--------------------------------TOMATO WATER--------------------------------
5 lb Italian Roma tomatoes
1 oz Kosher salt

----------------------------MARINATED BOCCONCINI----------------------------
1 1/4 lb Bocconcini
8 oz Extra virgin olive oil
Kosher salt; to taste
Freshly ground black pepper;
-to taste
1/4 oz Fresh thyme
1/4 oz Fresh parsley
1/4 oz Fresh rosemary

-------------------------------FENNEL SALATA-------------------------------

-----------------------------PLACE IN ICE WATER-----------------------------
10 oz Thinly shaved fennel
10 oz Thinly shaved celery
2 oz Thinly shaved carrots
1/4 c Extra virgin olive oil
Salt and pepper; to taste

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: 2.75 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: 1 1/4 pounds

FENNEL SALATA:

continued in part 2