Chef David Gilbert of Luqa – Dallas, TX
Yield: 10 Servings
12 eggplants, 1/2 inch slices
3 cups extra virgin olive oil
1 bunch thyme
30 garlic cloves, cleaned and peeled
4 onions, large dice
1-1/4 quarts heavy cream
3/4 quarts whole milk
Salt and white pepper, to taste
Preheat oven to 225 ºF. Score the eggplant slices and drizzle with most of the olive oil, salt and white pepper. On a sheet pan, toss the remaining olive oil with onions, garlic and thyme, then place the eggplant scored side down, on the vegetables. Roast until tender, then cool and remove the eggplant pulp from the skin. Add the roasted garlic, onion, and eggplant pulp to a braising pan with heavy cream and bring to simmer, gently. Slowly add the whole milk and bring back to light simmer. Season with salt and pepper, then puree in blender and strain through a chinois. Serve with lavash and place the bowl inside a second bowl of rosemary stems. Tableside, pour hot water over the rosemary.
Wine Pairing:
Michele Chiarlo 2005, Moscato D’Asti Nivole