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:

1. Wash the eggplant and cut 1.5" slices thick crosswise
2. Sprinkle some Kosher salt over and let stand for 30 minutes
3. Rinse and pat dry the eggplant slices
4. In the meantime, mix the ricotta cheese with the parsley freshly chopped, lemon
5. Season with smoked Maldon salt & Espelette pepper and mix well until smooth
6. Open the eggplant slices from top to bottom sideways and stuff them with the ricotta mixture
7. Insert a slice of coppa and gently press
8. 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
9. Sprinkle some Maldon salt and drizzle tomato jam over the beignets
10. 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:

1. Mix all dry ingredients
2. Wisk eggs and incorporate the flour mix slowly
3. 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:

1. Combine all ingredients and cook over medium heat until dry
2. Puree with the Vitamix blender until smooth in texture
3. Cool down and reserve for service

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