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1
Thinly slice round aubergine.
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2
Sprinkle with Kosher salt and set aside.
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3
Once the bitter juices have been released, squeeze to extract the rest.
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4
Rinse with cool water and again squeeze to remove the excess water.
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5
Set aside.
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6
Make the hunkar begendi, tomato/ricotta filling, cheese mix, tomato water, marinated bocconcini and fennel salata.
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7
HUNKAR BEGENDI:Char aubergine over an open flame and place in a bowl tightly covered with plastic wrap to allow it to steam.
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8
Once cold sufficient to handle, remove the charred skin.
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9
Scrub potatoes clean and bake with skin on.
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10
When cold sufficient to handle, break apart and place in robot coupe along with the aubergine.
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11
Pulse.
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12
Then add in the rest of the ingredients.
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13
CHEESE MIX:Shred and mix together.
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14
TOMATO/RICOTTA FILLING:Slice aubergine lengthwise and rub with extra virgin olive oil.
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15
Place cut side down on sheet pan and roast in 375 degree oven till cooked throughout and tender.
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16
Place all ingredients in food processor and fully incorporate.
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17
Correct seasonings.
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18
TOMATO WATER:Coarsely chop the tomatoes and toss with the salt.
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19
Wrap in a cheesecloth bundle and put in a strainer placed over a large bowl.
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20
Refrigerateovernight.
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21
MARINATED BOCCONCINI:Toss bocconcini in the marinade; taste for correct seasonings and leave at room temperature an hour before service.
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22
FENNEL SALATA:continued in part 2
