Turkish eggplant with feta and charred tomato

By Bianca Osbourne
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Lamb demi-glace:

  • 6 to 7 pounds (3 kg) lamb bones
  • 5 carrots, rough cut
  • 2 yellow onions, rough cut
  • 5 celery stalks, rough cut
  • 5 garlic cloves
  • 1 bunch of parsley stems
  • 2 tablespoons (15 ml) black peppercorns
  • 1 small can (6 oz/170 g) tomato paste
  • 4 bay leaves
  • 6 litres beef stock

Parsley salt:

  • 1 bunch of flat leaf parsley
  • 1 teaspoon (5 ml) salt

Eggplant puree:

  • 1 eggplant or reserved trim from portions
  • 7 medium tomatoes, rough cut
  • 2 green zucchinis, rough cut
  • 2 red bell peppers, rough cut
  • 1 yellow onion, rough cut
  • 5 garlic cloves
  • 1 litre chicken stock
  • 1/2 cinnamon stick
  • 1/2 star anise
  • 1/2 cup olive oil
  • Salt
  • 1/2 pound (227 g) butter


  • 4 centre cuts of large eggplants (1.5 x 1.5 x 3 inches/4 x 4 x 7.5 cm), reserve trim
  • 1/2 cup (120 ml) rendered lamb fat
  • 1 cup (240 ml) lamb demi-glace
  • Salt
  • 4 ounces (113 g) feta cheese, frozen
  • 1 cup of eggplant puree
  • Parsley salt


  1. For the lamb demi-glace, roast bones in a 450°F (230°C) oven for 20 minutes.
  2. Toss carrots, onion, celery and garlic with tomato paste. Transfer to a lined baking sheet and roast for 12 to 15 minutes until starting to brown.
  3. Transfer bone-veg mixture to a stock pot, add peppercorns, bay leaves and parsley and cover with cold beef stock. Place over medium heat, bring to a simmer, and cook for 8 hours.
  4. Strain and reduce again for two hours until the liquid is dark and shiny, and coats the back of a spoon.
  5. For the parsley salt, boil water in a small pot, then blanch parsley for 10 to 15 seconds.
  6. Transfer to ice bath to stop the cooking. Strain and dry with paper towel.
  7. Transfer to dehydrator, and dehydrate at 110°F (43°C) for 12 hours.
  8. Remove and process in a spice grinder with salt until you reach a fine powder.
  9. For the eggplant puree, preheat oven to 450°F (230°C).
  10. Toss eggplant, tomatoes, garlic, zucchini, onion, red peppers with olive oil, then transfer to a lined baking sheet. Roast 20 minutes until dark (not burnt).
  11. Transfer to a stock pot, add chicken stock, cinnamon, and star anise.
  12. Simmer over medium heat until all liquid has evaporated, then transfer to a high speed blender. Process until smooth.
  13. While continuing to blend, add butter cubes in stages. Season with salt.
  14. Chill to room temperature and reserve.
  15. For the eggplant, preheat oven to 375°F (190°C).
  16. Sear eggplant on all sides in lamb fat, until nicely browned, transfer to oven and cook for 10 to 12 minutes, until tender but still intact.
  17. Drain lamb fat out of pan and add lamb demi-glace.
  18. Baste eggplant over medium heat with the demi-glace, until it comes to a gentle boil and sticks to the eggplant, then remove from pan.
  19. Use a microplane to cover the top of the eggplant with a nice portion of frozen feta.
  20. Transfer to plate. Add a dollop of eggplant puree. Dust parsley salt on the plate using a metal tea steeper.

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