Yield: 4 servings, as an appetizer
Ingredients:
Lamb Demi-Glace:
- 6-7 pounds (3 kg) lamb bones
- 5 carrots, rough cut
- 2 yellow onions, rough cut
- 5 celery stalks, rough cut
- 5 garlic cloves
- 1 bunch of parsley stems
- 2 tablespoon (15 ml) black peppercorns
- 1 small can (6 ounce/170 g) tomato paste
- 4 bay leaves
- 6 quarts (6 L) beef stock
Parsley Salt:
- 1 bunch of flat leaf parsley
- 1 teaspoon (5 ml) salt
Eggplant Puree:
- 1 eggplant or reserved trim from portions
- 7 medium tomatoes, rough cut
- 2 green zucchinis, rough cut
- 2 red bell peppers, rough cut
- 1 yellow onion, rough cut
- 5 garlic cloves
- 1 quart (1 L) of chicken stock
- ½ cinnamon stick
- ½ star anise
- ½ cup olive oil
- Salt
- ½ pound (227 g) butter
Eggplant:
- 4 center cuts of large eggplants (1 ½ x 1 ½ x 3 inches/4 x 4 x 7.5 cm), reserve trim
- ½ cup (120 ml) rendered lamb fat
- 1 cup (240 ml) lamb demi
- Salt
- 4 ounces (113 g) feta cheese, frozen
- 1 cup of eggplant puree
- Parsley salt
Method:
For the Lamb Demi:
Roast bones in a 450 F (230 C) oven for 20 minutes.
Toss carrots, onion, celery and garlic with tomato paste. Transfer to a lined baking sheet and roast for 12-15 minutes until starting to brown.
Transfer bone-veg mixture to a stock pot, add peppercorns, bay leaves and parsley and cover with cold beef stock. Place over medium heat, bring to a simmer, and cook for 8 hours.
Strain and reduce again for 2 hours until the liquid and dark and shiny, and coats the back of a spoon.
For the Parsley Salt:
Boil water in a small pot, then blanch parsley for 10-15 seconds.
Transfer to ice bath to stop the cooking.
Strain and dry with paper towel.
Transfer to dehydrator, and dehydrate at 110 F (43 C) for 12 hours.
Remove and process in a spice grinder with salt until you reach a fine powder.
For the Eggplant Puree:
Preheat oven to 450 F (230 C).
Toss eggplant, tomatoes, garlic, zucchini, onion, red peppers with olive oil, then transfer to a lined baking sheet. Roast 20 minutes until dark (not burnt).
Transfer to a stock pot, add chicken stock, cinnamon, and star anise.
Simmer over medium heat until all liquid has evaporated, then transfer to a high speed blender. Process until smooth.
While continuing to blend, add butter cubes in stages. Season with salt.
Chill to room temperature and reserve.
For the Eggplant:
Preheat oven to 375 F (190 C).
Sear eggplant on all sides in lamb fat, until nicely browned, transfer to oven and cook for 10-12 minutes, until tender but still intact.
Drain lamb fat out of pan and add lamb demi.
Baste eggplant over medium heat with the demi, until it comes to a gentle boil and sticks to the eggplant, then remove from pan.
Use a micro plane to cover the top of the eggplant with a nice portion of frozen feta.
Transfer to plate. Add a dollop of eggplant puree. Dust parsley salt on the plate using a metal tea steeper.
Serve immediately.