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Eggplant Parmigiana with Frisee Salad and Grilled Jumbo Scallop
100g eggplant parmigiana
20g frisee salad
20g basil pesto
60ml pomace olive oil
1 jumbo scallop
3g balsamic reduction
Salt, pepper
Sautee together, cook 15 mins and keep warm:
30g lentil
1g shallot
1g garlic
20g tomato concassee
40ml vegetable stock
1g alfafa sprout
Bake the eggplant parmigiana in oven for 5 mins. Grill scallop on both sides. Place on plate and top with basil pesto. Garnish with frisee salad.
Line a Chinese soupspoon with warm lentils and arrange scallop on top. Garnish with alfafa sprouts. Drizzle balsamic reduction around the plate.
Eggplant Parmigiana
100g oval eggplant
35g tomato sauce
15g grated mozzarella
5g grated parmesan
Salt, pepper, oregano
Cooking oil
Slice eggplant and coat with flour. Deepfry until light brown in colour. Arrange one layer eggplant in small baking tin and cover with tomato sauce, pinch of oregano and cheese. Make three layers. Cover with aluminium foil and bake at 180ºC for 20 mins. Set aside. Use round cutter and cut 100g portion.
Basil Pesto
10g fresh basil leaf
5g parsley
10g extra virgin olive oil
1 tbsp pine nuts
1 clove garlic
Salt, pepper
Put all ingredients in blender and blend to get a thick paste.
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