GUIDE / INSTRUCTIONS
To prepare the herb butter:
In a stand mixer with beaters, beat the butter until fluffy (a handheld mixer can also be used)
Add the egg yolk and mix into the butter
Add chopped garlic to taste, bread crumbs, mixed herbs and mix
Add salt and pepper, Tabasco® sauce and lemon juice to taste
Place in piping bag and set aside in cool place
To prepare the Aubergine Caviar:
Preheat oven to 320℉
Cut the eggplant in half
Place on a cookie sheet and sprinkle with salt, pepper, a drizzle of olive oil and the bay leaf
Place in 320℉ oven for 30 minutes or until the eggplant is soft
Set aside to cool
Scoop out the meat with a spoon, and chop very fine
Bring sauté pan to a medium high temperature and cover the bottom with olive oil
slice the portobello mushrooms in 1/2 inch cubes and sauté in a hot pan
When the mushrooms are cooked and the water from the mushrooms is gone, add the chopped eggplant
Add the saffron, salt and pepper
Sir slowly on medium heat until the mushroom and eggplant mixture becomes drier
Set aside
To prepare the Escargots:
Preheat oven to 425℉
Heat a medium size pan to medium high heat
Cook the escargots in their own juice until they are cooked through
With a spoon, place the aubergine caviar in the middle of a small, shallow, oven proof bowl (you can also fill a small metal ring as a form for the caviar)
Arrange the warm escargots around it
Take the piping bag and slowly squeeze some of the herb butter on the escargots
In an oven with a top heating element, place the prepared bowl on the highest rack to brown the tops
You can also use the broiler in an oven; in both cases, watch it carefully
When gratinated and all butter is nicely brown, it is ready to serve
Garnish:
