Melanzani with Semolina Balls, Mushrooms and Parmesan Cheese

For the melanzani with semolina balls, mushrooms and parmesan, first cut the melanzani in half for the melanzani caviar, salt and fry briefly. Cook in the oven until the flesh is soft. Scrape this out, chop finely and season with the remaining ingredients.

For the Parmesan sauce, peel and finely chop the onion. Wash the leek and cut into rings. Carefully clean mushrooms if necessary. Sauté onion, leek and mushrooms in a little oil and deglaze with wine. Pour in stock and whipped cream, add Parmesan cheese and boil down. Blend and assemble with butter. Add fenugreek and thyme and let it infuse.

For the semolina balls, boil the milk and stock with rosemary and let it infuse. Add the semolina and continue cooking. Then add the parmesan and let cool briefly. Add eggs, form the mixture into balls and coat in semolina. Fry until crispy.

For the mushroom crumble, finely mix the mushrooms, roast in oil until dark and drain well.

For the parmesan mayonnaise, mix the egg yolk with parmesan and rosemary. Gradually pour in olive oil and mix until a homogeneous mayonnaise is formed. Season to taste with lime juice and salt.

Spoon a dollop of mushroom cream on the plate in a sweep. Arrange melanzani caviar and semolina balls on top. Top with parmesan sauce. Drizzle with parmesan mayonnaise. Serve melanzani with semolina balls, mushrooms and parmesan with

Preparation Tip:

We prepared the melanzani with semolina balls, mushrooms and parmesan together with Paul Gamauf (from Tian in Vienna).

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