From the kitchen of Chef Nic Lebas, OCN presents Eggplant Beignets with Tempura Batter and Tomato Jam. View the full recipe below!
Eggplant Beignets
Ingredients:
- 3 ea eggplants
- 1/2 lbs of ricotta cheese
- 6 slices of coppa
- 3 tablespoons fresh chopped parsley
- 1/2 teaspoon of Espelette pepper
- micro basil for garnish
- smoked Maldon sea salt to taste
- lemon zest to taste
Directions:
- Wash the eggplant and cut 1.5" slices thick crosswise
- Sprinkle some Kosher salt over and let stand for 30 minutes
- Rinse and pat dry the eggplant slices
- In the meantime, mix the ricotta cheese with the parsley freshly chopped, lemon
- Season with smoked Maldon salt & Espelette pepper and mix well until smooth
- Open the eggplant slices from top to bottom sideways and stuff them with the ricotta mixture
- Insert a slice of coppa and gently press
- Sprinkle a small amount of flour on both sides of the eggplant and dip in tempura batter, fry at 375F until a golden color is achieved
- Sprinkle some Maldon salt and drizzle tomato jam over the beignets
- Garnish with micro basil and serve
Tempura Batter
Ingredients:
- 1 lb of flour
- 4 oz of cornstarch
- 4 whole eggs
- 1/2 cup sparkling water
- Kosher salt to taste
- white pepper to taste
- 1 gram ground cumin
Directions:
- Mix all dry ingredients
- Wisk eggs and incorporate the flour mix slowly
- Add the sparkling water and let rest for 1 hour prior to use
Tomato Jam
Ingredients:
- 1 can of diced tomatoes
- 2 lbs of ripe tomatoes
- 1 oz of red wine vinegar
- 1.5 ea slide shallots
- 1 oz of balsamic glaze
- 1/2 oz of tomato paste
- 1 cup of extra-virgin olive oil
- Kosher salt to taste
- black pepper to taste
Directions:
- Combine all ingredients and cook over medium heat until dry
- Puree with the Vitamix blender until smooth in texture
- Cool down and reserve for service