Gratinated Escargots with Aubergine Caviar and Mushroom (SeaDream)

24 Pcs Escargots

7 Ounces Unsalted Butter (room temperature)

1 Medium Size Egg Plant

2 Medium Size Portobello Mushrooms

1 Tbsp mixed chopped Herbs, (Parsley, Chive, and Chervil)

1/3 Cup Bread Crumbs

2 Egg yolks

2 Bay Leaves

Garlic, Finely Chopped

Tabasco® sauce

Lemon Juice

Pinch Saffron

Olive Oil

8 Toast Triangles

Salt and Pepper

Tomato Skin Chip and Chervil for garnish

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

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

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

Add toast triangles, a tomato skin chip and chervil