Slow-Roasted Aubergine & Melted Shallot Mille-Feuille

Instructions

1. 1

   Preheat your oven to 375°F. Slice 2 medium globe eggplants into thick 3/4-inch rounds. Sprinkle them evenly with 1 tsp kosher salt and let them sit on a board to draw out their moisture and bitterness.

   10 min

   Tip: Don't skip the salting step! It changes the cellular structure of the aubergine, ensuring it becomes custardy rather than spongy.

2. 2

   Pat the eggplant rounds completely dry with a kitchen towel. Brush both sides generously with 3 tbsp extra virgin olive oil and arrange them on a parchment-lined baking sheet.

   5 min

   Tip: Aubergine is like a sponge; it will drink up the oil quickly, so work swiftly with your pastry brush.

3. 3

   Place the baking sheet in the oven and slow-roast the eggplant until deeply golden, caramelized at the edges, and completely yielded to the touch.

   40 min

   Tip: Check them at the 30-minute mark. If your oven runs hot, they might finish a bit sooner.

4. 4

   While the eggplant is roasting, heat the remaining 1 tbsp extra virgin olive oil in a small skillet over medium-low heat. Add the 3 large shallots, 2 garlic cloves, and 4 sprigs fresh thyme. Cook gently, stirring occasionally, until the shallots are meltingly soft and sweet.

   20 min

   Tip: We want them melted, not crisped. Keep the heat low and let them coax out their natural sugars.

5. 5

   Bring a small pot of water to a rolling boil. Gently lower in the 4 large eggs and set a timer for exactly 6 and a half minutes. Once time is up, immediately transfer the eggs to an ice bath to chill.

   10 min

   Tip: Six and a half minutes is my golden rule for eggs that have set whites but a luxuriously jammy yolk.

6. 6

   In a small bowl, use a fork to vigorously whip the 4 oz chèvre with the 1 tsp Meyer lemon zest and 1 tbsp Meyer lemon juice until smooth and spreadable. Peel your chilled eggs.

   10 min

   Tip: If your chèvre is too cold to whip, add a tiny splash of warm water or an extra drop of olive oil.

7. 7

   Once the eggplant is out of the oven, it's time for layering. Place a warm roasted eggplant round on each plate. Spread it with a dollop of the lemon chèvre, add a spoonful of the melted shallots, and stack another eggplant round on top.

   3 min

   Tip: Don't worry if it looks rustic; it should lean slightly like the Tower of Pisa.

8. 8

   Carefully slice the jammy eggs in half and balance them on top of the warm stacks. Scatter over the 1 tbsp capers and 1/4 cup fresh basil. Serve immediately with crusty sourdough.

   2 min

   Tip: Let the golden yolk act as a sauce for the entire dish.