GRILLED ROSITA EGGPLANT WITH FIGS, LARDO & FLATBREAD

Robbie and Dom have given us a recipe for their eggplant dip, livened up with Figs and Lardo.

Roberto's Rosita Eggplant is showcased —a variety that stands up well to South Florida's intense summer heat and stands out for tender, sweet flesh without bitterness. While the season has passed for this eggplant, make use of any of our other varieties are in season. In Miami right now, that is Indian Eggplant from Michael.

Bob and Karen's Black Mission Figs bring in an element of sweetness that balances the umami-rich eggplant dip.

GRILLED ROSITA EGGPLANT WITH FIGS, LARDO & FLATBREAD

INGREDIENTS

Eggplant

6 medium-sized rosita eggplant (or similar medium-sized eggplant)
1 pint black mission figs
Lardo (10-12 thin slices)
3 tbsp Sunflower Oil (Hudson Valley)
2 tbsp White Wine Vinegar (Acetaia San Giacamo)
2 tbsp tahini (Seed + Mill)
2 cloves garlic
2 tsp sea salt (plus more to taste)
1 tsp fresh ground black pepper

Flatbread

High Gluten Flour (200g)
Sonora Soft White Flour (50g)
Red Fife Flour (50g)
Sea Salt Salt (8g)
Active Dry Yeast (5g)
Olive Oil (5g)
Water (200g)
Nigella Seeds (30g)

METHOD - EGGPLANT

1. Light the grill and bring it to medium-high heat (gas or charcoal will work). Place the eggplants directly on the grill and cook, periodically rotating, until blackened all over and soft. Transfer the eggplant to a bowl and cover with cling film for 15-20 minutes.

2. While steaming eggplants, remove stems from figs and tear them in half. Set aside.

3. Take lardo and slice 10-12 pieces as thin as possible. You can do this with a knife, mandolin, or meat slicer. It is much easier if the lardo is placed in the freezer for 30 minutes before slicing.

4. Once eggplants have steamed through, remove outer skin and scrape flesh into bowl. Add sunflower oil, vinegar, tahini, garlic, salt & pepper. Mix together gently, taste and re-season if necessary.

5. Place a slice of lardo on top of each fig and warm gently with residual heat from grill until lardo is translucent. Remove from grill.

6. Spread eggplant mixture on the bottom of a large plate and scatter figs on top. Finish with sea salt, black pepper, and a few drops of sunflower oil.

7. Serve with flatbread.

METHOD - FLATBREAD

1.) Combine water, olive oil, and yeast in a bowl. Whisk together and set aside for 5 minutes.

2.) Mix flours, salt and nigella seeds in another bowl and whisk together. Once mixed, combine with wet ingredients slowly until a shaggy dough forms. Place dough on floured surface and knead until smooth and elastic (about 5-6 minutes, adding more flour as necessary). Allow dough to rest in a covered, oiled bowl for 30 minutes.

3.) Once dough is rested, remove from bowl and cut into 4, 130g portions. Shape into balls, place on an oiled tray, cover and let cold proof for 24-48 hours.

4.) Allow dough to come to temperature 3-4 hours before using. Can be grilled or cooked in a conventional/pizza oven.

*for grilling, place directly on medium-high heat grill. Once crispy and charred on one side flip over and do the same on the other side. About 2 minutes per side.

*for conventional oven, place heavy sheet tray inside and heat to highest temperature. Cook directly on tray for 4-5 minutes.

*for pizza oven, heat oven to 850-900 degrees. Cook for 1 minute per side or until charred and bubbly.