Pecorino Souffle, Eggplant Mozzarella Roulade & Celtuce Puree

Recipe compliments of Tiki's Bar & Grill.
Featured in the Honolulu Star-Advertiser on March 30, 2016.

Percorino Souffle Eggplant Mozzarella Roulade Celtuce Puree

Ingredients:

Pecorino Souffle, Eggplant Mozzarella Roulade & Celtuce Puree

Souffle:

  • 2 eggs
  • 1/2 cup heavy cream
  • 4 tablespoons Pecorino cheese, grated
  • 4 tablespoons Parmesan cheese, grated
  • 4 leaves fresh basil
  • 2 sprigs fresh Italian parsley, stems removed
  • Pinch of salt and pepper

Parmesan Brittle:

  • 1/4 cup Parmesan cheese, shredded

Roulade:

  • 4 thin strips Japanese eggplant
  • 1 egg, beaten
  • Pinch of salt and pepper
  • Olive oil, as needed
  • 4 small mozzarella balls
  • 2 cherry tomatoes, sliced in half
  • Basil pesto (homemade or store bought), to taste

Puree:

  • 1/4 pound celtuce (stem lettuce), peeled and chopped, available at specialty stores may substitute with celery root
  • 1 tablespoon butter
  • Salt and white pepper to taste

Directions:

Preheat oven to 350°F.

Souffle and parmesan brittle:
In a blender, combine all souffle ingredients. Pour into 2-ounce silicon muffin molds. Set aside. For brittle sprinkle cheese on a baking pan lined with a silicon mat. Bake souffle in the oven for 20 minutes and brittle until golden brown.

Roulade:
Toss eggplant strips with egg, salt and pepper. In a hot pan over medium high, heat a drizzle of olive oil. Sear eggplant on both sides. Place a slice of tomato and mozzarella ball on each eggplant slice and roll. Top with basil pesto.

Puree:
Steam celtuce for about 20 minutes and puree in blender with butter, salt and white pepper.

Serve souffle and roulade on top of about a tablespoon of puree and top with Parmesan brittle. Makes 4 servings.

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