Eggplant Meatballs w/ Cauliflower Mornay & Romesco
Parmesan Eggplant "Meatballs"
Ingredients:
Eggplant Meatball
Eggplant. 1 Large ( Approx. 375g ) diced
Garlic 2 Cloves
Fresno Pepper 1 Seeded
Dried Parsley 1 1/3 Tbsp
Dried Basil 2 tsp
Bourbon 1 Cap full
Vegetable Stock 1/4 Cup
Capers 2 tsp
Eggs 1
Parmesan 3/4 Cup
Breadcrumbs 1 Cup
Lemon Half
Salt TT
Pepper TT
Cauliflower Mornay
Cauliflower 315 Grams
Garlic 1 Clove
Shallots 1/2
Vegetable Stock 3/4 Cup
Heavy Cream 1/4 Cup
Parmesan 1/3 Cup
Cheddar 1/4 Cup
Lemon 1/2
Salt TT
Romesco
Bell Peppers 3 Seeded
Garlic 1 Clove
Bourbon 3 Caps
Yellow Onion 1/3
Fresno Pepper 3 Seeded
Smoked Paprika 2
Tomato Sauce 1/2 Cup
Vegetable Stock 1/2 Cup
Worcestershire 2 Tbsp
Smoked Almond Crumble 1/2 Cup
EVO 2 Tbsp
Sherry Vinegar TT
Salt TT
Special Prep:
Smoked Almond & Chill Crumble
and now we cook.
Method:
Eggplant Meatballs.
In sautè pan over medium high heat, sauté eggplant, garlic, fresno, and dry herbs. Deglaze with bourbon and vegetable stock. Removed pan from, while tossing, add in capers. Allow mixture to cool, meanwhile whisk together the microplane'd parmesan and egg until evenly mixed. In food procersor, pulse together cooled down eggplant and egg mixture, add to mixing bowl along with some of the breadcrumbs, salt, pepper, and lemon juice, work with hands until evenly mixed. The mixture should be slightly sticky to the touch. Add more breadcrumbs if needed. Form 100g meatballs and allow to sit in fridge for at least an hour. Fry in 365 F oil until golden brown.
Cauliflower Mornay.
For the cauliflower Mornay, first sauté cauliflower, garlic and shallots until cauliflower is just under. Deglaze with Vegetable stock followed by heavy cream. Remove pot from heat and purée in blender until smooth returning to the pot. Bring cauliflower mixture to simmer and slowly incorporate cheeses. Season with salt and lemon juice. Strain.
Romesco.
Over open flames, charr bell peppers. Allow bell peppers to sit until cool enough to handle. Remove steam and julienne bell peppers. Over medium heat, sauté bell peppers, garlic, onion, fresno and smoked paprika until fragrant. Add tomato sauce and stir to mix in with pepper onion mix. Add in the bourbon followed with vegetable stock and worcestershire, making sure to pick up any tomato bits on the bottom of the pan. Remove mixture from heat and pour into blender. Add smoked almond chili crumble, pulse in blender until sauce is formed. Be sure not to over blend sauce, we want to keep it with some slight chunks in it. Stream in EVO and Sherry Vinegar. Season with salt & pepper.
Assembly.
While meatballs are frying, warm up sauces in water bath stirring to make sure the sauce is warmed throughout.
Once meatballs are golden brown and warmed through, pull up and season with salt. Allow to drain on paper towel.
Laddle out a good portion of romesco sauce into the center of the plate. Place meatball directly in the center of sauce, forming a nice crater.
Spoon over cauliflower mornay and garnish with watercress or fresh parsley.
