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''The Raft''




Source of Recipe


Chef Jeff Caputa, Scoozi Tratoria, New Haven, CT


List of Ingredients




1 Slice, 3 inch thick eggplant
3 T sweet (unsalted) butter
5 T white bread crumbs
1 T freshly chopped parsley

Recipe



Score one side of the eggplant and roast in a 350 degree oven for 7-10 minutes until soft. Cool eggplant scored side up. As the eggplant cools, blend the butter, parsley and bread crumbs together in a small bowl, until a paste forms. When the eggplant is cool, gently rub the paste into the scored side of the eggplant, allowing it to mound a bit above the edge. Place the eggplant into the refrigerator until needed.

SAUCE INGREDIENTS:
1/4 oz. olive oil (to coat pan)
2 large cloves of fresh garlic, peeled and sliced
2 oz white wine
3 oz fresh squeezed lemon juice
4 oz fish stock (you can also substitute canned clam juice)
1 1/2 T sweet (unsalted) butter
Ground white pepper and kosher salt to taste

SEAFOOD SAUTEE INGREDIENTS:
6 large peeled and deveined shrimp, rinsed and cleaned
4 oz calamari, washed and sliced into 1/2 inch rings
approx. 20 small whole button mushrooms
1 small handful of frisee (baby chickory) cut washed and dried

METHOD:
Place the eggplant raft into a 350 degree oven 8-10 minutes or until golden brown. Place the frisee in the center of each plate and set aside. In a medium hot skillet, add the olive oil. Allow to heat for 20 seconds then add garlic, lightly cook for about 30 seconds. Next add the seafood to the garlic-oil mix and toss lightly until seafood begins to color. Now add the mushrooms, then the wine, lemon juice and stock. Allow to simmer, stirring occasionally, until the liquid is reduced to a light syrup consistency. At this point, the seafood is cooked. Swirl in butter and parsley and lightly simmer for approx. 1 minute. Season with a pinch of salt and pepper. Place the cooked eggplant atop the greens on the plate, and pour the seafood mixture directly on top of the eggplant.