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Ingredients

• 3 lb Aubergine
•     Kosher salt
• 3 lb Hunkar begendi, (recipe follows)
• 1 lb Cheese mix, (recipe follows)
• 2 3/4 lb Tomato/ricotta filling, (recipe follows)
• 2 x Aubergines
• 3 x Potatoes
• 2 c. Parmesan cheese
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/8 tsp Nutmeg
• 5 1/3 ounce Gruyere
• 5 1/3 ounce Provolone
• 5 1/3 ounce Mozzarella
• 1 3/4 lb Aubergine
• 1 lb Ricotta
• 1 x Egg
• 9 ounce Oven roasted tomatoes
• 1 ounce Basil leaves
•     Salt and pepper to taste
• 5 lb Italian Roma tomatoes
• 1 ounce Kosher salt
• 1 1/4 lb Bocconcini
• 8 ounce Extra virgin extra virgin olive oil
•     Kosher salt, to taste
•     Freshly grnd black pepper, to taste
• 1/4 ounce Fresh thyme
• 1/4 ounce Fresh parsley
• 1/4 ounce Fresh rosemary
• 10 ounce Thinly shaved fennel
• 10 ounce Thinly shaved celery
• 2 ounce Thinly shaved carrots
• 1/4 c. Extra virgin extra virgin olive oil
•     Salt and pepper, to taste

Description

Thinly Slice Round Aubergine. Sprinkle With Kosher Salt And Set Aside. Once The Bitter Juices Have Been Released, Squeeze To Extract The Rest. Rinse With Cool Water And Again…

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