For the Eggplant Compote
Heat the clarified butter in a large non-stick pan over a high heat. Reduce the heat to medium and add the diced onion and sweat until tender (no colour). Add the eggplant and keep cooking until tender. Add the honey and deglaze with water. Keep cooking until all the liquid has evaporated. Transfer the compote onto a sheet pan lined with parchment paper and chill in the fridge. Once the compote is completely cooled, transfer into a bowl and fold in the parsley. Transfer the compote into pint containers with a lid and reserve.
For the Green Tomato and Garlic Sauce
Heat the clarified butter in a large pressure cooker over high heat. Reduce the heat to medium and add the onion and garlic and sweat until tender (no colour). Add the green tomatoes, tomato water, water and basil and seal the pot with the lid. Pressure cook at 2 bars for 25 minutes. Remove the pot from the heat and let it sit for 10 minutes. Release the pressure and strain the broth through a fine strainer into a medium size saucepan. Add the cream and reduce over low simmer until 3 litres remain. Strain the sauce through a fine strainer into a bowl over ice and chill immediately. One the sauce is completely cooled, transfer into quart size deli cups (storage containers) and reserve.
For the Charred Eggplant Purée
Toss the eggplant with the olive oil and Sel Gris in a large bowl. Place the eggplant over an open flame and char until completely black on all sides. At the same time, heat the blended oil in a medium size saucepan over a high heat. Reduce the heat to medium and add the onions and sweat until tender. Add the charred eggplant and water and cook over low simmer until the liquid has almost completely evaporated. Transfer the eggplant mix into a blender and blend until smooth and velvety. Strain the purée through a fine strainer into a bowl over ice and chill immediately. Once the purée is completely cooled, transfer into a squeeze bottle with a fine tip and reserve.
For the Parmesan Cream
Heat the clarified butter in a medium size saucepan. Add the onion and sweat over a medium heat until tender (no colour). Add the cream and reduce over a low simmer. Transfer the reduced cream into a blender, add the parmesan and blend until smooth and velvety. Strain the parmesan cream through a fine strainer into a bowl over ice and chill immediately. Once the cream is completely cooled, transfer into a squeeze bottle with a fine tip and reserve.
For the Pepper Relish
Heat the oil in a large non-stick sauté pan over a high heat. Reduce the heat down to medium and add the peppers. Sweat the peppers over a low heat until completely tender (no colour). Add the honey and water and cook down until completely dry. Transfer the peppers onto a sheet pan lined with parchment paper and chill in the fridge. Once the relish is completely cooled, transfer into pint size deli cups and reserve.
For the Courgette Flowers
Arrange the flower petals on a sheet pan lined with sil-pad. Lightly brush the flowers with melted clarified butter. Place another sil-pad over the flowers and cook in an oven at 150°C for approx. 2 hours. (until crispy).
For the Tromboncino Squash (60g per portion)
Slice the tromboncino squash (you may substitute zucchini squash just do not use the seeds) into desired length and thickness. Heat a sauté pan over high heat. Sauté the sliced squash with extra virgin olive oil until tender and season with sel gris.
To Assemble
Heat up all components. Place a moulding ring on the centre of the serving bowl. Mould the eggplant compote in the ring. Arrange the tromboncino slices on top of the eggplant. Place a dollop of pepper relish on top of the tromboncino squash and crisp courgette flower on top of the relish. Pipe dots of both charred eggplant purée and parmesan cream around the eggplant compote. Pour the hot green tomato-garlic sauce in the bowl and serve.