Truffled Grilled Eggplant Plank with Wild Mushroom Ragout Served with Caramelized Leek studded Cauliflower Puree and garlic Spinach Timbale
Ingredients
- For the Eggplant
- 1 Large Eggplant
- 1 tsp Chopped Fresh garlic
- 1 tsp Chopped Fresh Rosemary
- 1 tsp Chopped Fresh Thyme
- 1/2 cup Balsamic Vinegar
- Olive Oil
- salt and pepper to taste
- Truffle oil to Drizzle
- For Mushroom Ragout
- 2 Cups Assorted Wild Mushrooms, Cut in large chunks or slices
- 1/2 Cup Sliced Fresh Shallot
- 1/2 tsp Chopped Fresh Garlic
- 1/2 cup Sherry Wine
- 1/2 Cup vegetable stock (optional)
- 1 Cup Grape tomatoes cut in 1/2
- 2 Tbsp Fresh Basil, sliced
- Truffle oil to taste
- For Cauliflower Puree
- 2 Cup Fresh Cauliflower
- 2 Cup Yukon Gold Potato
- 1/2 Cup Fine Diced Leeks
- Salted Water to boil
- 1/4 Cup Coconut Oil
- Salt and Pepper to taste
- For Garlic Spinach Timbale:
- 1/2 Lb Fresh Spinach
- 1 tsp Chopped Fresh garlic
- 1/4 Cup Diced Sweet Onion
- 1/4 cup Diced Red Pepper
- olive oil for cooking
- Salt and Pepper to taste
Instructions
- Prepare the eggplant: Chop your garlic and herbs, toss with oil and vinegar, and season. Peel and slice the eggplant into 1/2 inch Thick Planks or rounds. marinate the eggplant for about an hour
- Make the Ragout: Heat olive oil in a pan over medium high heat. Saute the garlic and shallot until translucent. Add the mushrooms and cook until soft. Add the sherry and cook down until half the liquid is gone. Then add the tomatoes. Cook until they become soft, but don't fall apart. If the sauce looks a little dry, add a little vegetable stock. Season with salt and pepper, Add the basil and truffle oil at service time.
- Make the Cauliflower Puree: Boil the potatoes in salted water until slightly soft, drain well, toss in olive oil, and spread out on a sheet pan. Toss the cauliflower in olive oil, salt, and pepper. Place both in a preheated 400 degree oven. Cook until soft. In the meantime, heat some olive oil in a saute pan. Saute the leeks over medium heat until translucent. When the Cauliflower and potatoes are done, puree in a food processor, Add in half of the coconut oil. Check the consistency. If it is not too thin, add more coconut oil. Season the puree and fold in the leeks at the end. Keep warm until service or reheat when ready.
- make the spinach Timbale: Heat olive oil in a pan over medium high heat. Saute the onion and garlic until translucent. Add the peppers and spinach and cook them down stirring until the spinach becomes wilted and pliable. Season the mix, Then strain off extra liquid. Stuff the spinach and pack tightly into ramekins. Hold in a warming oven.
- Grill the eggplant over a preheated grille or grille pan. Cook until nice lines appear and the "steak" softens all the way through.
- Assemble the plate. Carefully spoon the Puree into the middle of the plate, maybe slightly off center. Prop the eggplant against or on top of the puree. Turn the spinach Timbale out onto the plate next to the eggplant. Top the eggplant with the ragout. Then, drizzle a little truffle oil on top of the eggplant and ragout. Serve hot.