Recipe provided by Alessandro Pavoni
1 Whole Eggplant
800l San marzano tomatoes
200 Mutti tomatoes
half bulb of garlic
50g extra virgin olive oil
500g smoked cheddar
20g corn flour
6 bunch of mint
2lt canolo oil
Cut eggplant in half and place on tray, and cover tray in tin foil. Cook in a oven for 40 minutes at 180 degrees, closed valve or non-fan-forced.
To finish, place in a woodfired oven (or pan fry with small drizzle of olive oil) to brown on each side.
Combine San Marzano tomatoes, Mutti tomatoes and garlic in a large pot. Bring to the boil then simmer for 1 hour. Then blend, adding a dash of olive oil. Salt to taste.
Put milk, cream and corn flour in the thermomix, bring it to 100 degrees, add the smoked cheddar and take the temperature off. Let the mixture blend until it reaches 60 degrees them pass through a fine chinoux.
Boil mint for 30 seconds. Wrap in a cloth and squeeze the excess water out. Weigh the mint and then add three times the weight in canola oil. Bring it to 70oC in thermomix, blend for two minutes, and finely strain through an oil filter.
Place half eggplant onto serving plate.
Prick it on the inside with a fork to allow dressing to permeate in
120ml of tomato sauce
Drizzle in a zig zag with fonduta
Drizzle lightly with mint oil?
Garnish with one leaf fresh mint