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Рецепт Eggplant Lasagna Pt 1

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  1. 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 cool water and again squeeze to remove the excess water. Set aside.
  2. Make the hunkar begendi, tomato/ricotta filling, cheese mix, tomato water, marinated bocconcini and fennel salata.
  3. Yield: 6 servings
  4. HUNKAR BEGENDI:Char eggplant over an open flame and place in a bowl tightly covered with plastic wrap to allow it to steam. Once cold sufficient to handle, remove the charred skin. Scrub potatoes clean and bake with skin on. When cold sufficient to handle, break apart and place in robot coupe along with the eggplant.
  5. Pulse. Then add in the rest of the ingredients.
  6. Yield: 3 pounds
  7. CHEESE MIX:Shred and mix together.
  8. Yield: 1 lb.
  9. TOMATO/RICOTTA FILLING:Slice eggplant lengthwise and rub with extra virgin olive oil. Place cut side down on sheet pan and roast in 375 degree oven till cooked throughout and tender.
  10. Place all ingredients in food processor and fully incorporate. Correct seasonings.
  11. Yield: 2.75 pounds
  12. 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. Refrigerateovernight.
  13. Yield: 2 qts
  14. MARINATED BOCCONCINI:Toss bocconcini in the marinade; taste for correct seasonings and leave at room temperature an hour before service.
  15. Yield: 1 1/4 pounds
  16. FENNEL SALATA:continued in part 2
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