Recipe: Ash-Baked Eggplant
| Chef | Giuseppe Tentori |
| Restaurant/Operation | BOKA, Chicago |
| Menupart | Vegetables |
| Daypart | Lunch, Dinner |
| Source | R&I |
| Region |
| Yield: Makes 6 servings | |
| White polenta | 5 oz. |
| Water | 2 cups |
| Salt | to taste |
| Parmesan cheese, grated | 3 oz. |
| Fresh herbs, minced | as desired |
| Eggplants | 4 |
| Fresh lemon juice | as needed |
| Extra-virgin olive oil | as needed |
| Freshly ground pepper | to taste |
| Pine nuts | 3 oz. |
| Ground cumin | 2 tsp. |
| Leeks, slivered | 3 |
| Soft goat cheese, if desired | 3 oz. |
| 1. Boil water with 1 tsp. salt. Slowly stir in polenta; cook over low heat until soft, 40 minutes, stirring occasionally. Add Parmesan cheese and fresh herbs as desired. Spread onto a baking sheet; refrigerate 45 minutes. Cut into 2-in. shapes. 2. Roast eggplants in ash or oven until quite soft. When cool enough to handle, peel and scoop out flesh. Mix with lemon juice, 1 tsp. olive oil and salt and pepper to taste. 3. Toss pine nuts with very light coat of oil; coat with cumin. Arrange on baking sheet; bake in 350F oven until golden, 7 to 10 minutes. 4. For service, sauté leeks in 1 to 2 tsp. olive oil until tender. Heat thin film of oil in nonstick skillet.; crisp polenta on both sides. On service plate, place two polenta pieces atop a nest of leeks. Shape eggplant purée into quenelle; garnish with toasted pine nuts. Crumble goat cheese over if desired. |
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