Eggplant millefeuille with fresh goat cheese and basil recipe from Chef Fabrizio

First it was divine food of Vietnam….now it’s mouth watering delicacies from Europe! Le Meridien Kuala Lumpur has brought us another gastronomical extravaganza with “Tastes of Italy”.

# – Inspiring Italy (4 – 12 June 2011) at Le Meridien Kuala Lumpur.

Headlined by the master of contemporary Italian cuisine, Chef Fabrizio, hailing all the way from Prego at The Westin Beijing Financial Street, foodies can now discover a new perspective to Italian dining experience at the Favola Italian Restaurant, Le Meridien Kuala Lumpur.

# – Favola Italian Restaurant.

# – With Le Meridien’s Executive Chef, Chef Antoine Rodriguez and Chef Fabrizio.

To my delight, Chef Fabrizio demonstrated some of his signature dishes for “Tastes of Italy” and the eggplant millefeuille particularly caught my attention. What a beautiful dish…the colours, the layers! I can’t wait to make this at home!

# – Chef Fabrizio in action.

Allow me to share the steps to making the gorgeous dish….

For the millefeuille:

  • 800 grams of eggplant, sliced to medium thickness
  • 200 grams of flour
  • 400 grams of tomatoes, sliced thinly
  • 120 grams of parmesan cheese, grated
  • 20 grams of basil leaves
  • 100 grams of goat cheese (or any kind of cream cheese)
  • Salt & pepper to taste

For the pesto:

  • 200 grams of basil leaves
  • 30 grams of parmesan cheese
  • 200 grams of olive oil
  • 30 grams of pine nuts
  • Salt & pepper to taste

# – First, slice the eggplants to medium thickness.

# – Season generously with salt & pepper. Cover and leave to rest for 30 minutes till the water’s expelled and the eggplant slices shrink in thickness.

# – Dust the eggplant slices in flour.

# – Deep fry the eggplant slices till golden.

# – Slice the tomatoes.

# – You can use a pastry ring for a better appearance but it’s okay if you don’t. Build a millefeuille by starting with a layer of fried eggplant, followed by tomato, basil and parmesan and repeat till it reaches a desired height.

# – In the meantime, chuck all ingredients for pesto in a blender till…..hey, pesto! :)

# – Sprinkle grated parmesan cheese over the millefeuille and top with a dollop of goat’s cheese.

# – Spoon some pesto around as decoration and perch a piece of thin toast on the goat’s cheese if you like.

# – Eggplant millefeuille with fresh goat cheese and basil, DONE!

Besides this Eggplant Millefeuille with Fresh Goat Cheese & Basil, there are also over 20 items to choose from in the menu of “Tastes of Italy”. They include Crispy Seafood & Red Capsicum Risotto, Maine Lobster with Fresh Spring Herbs and many more. Of course, not to be missed as well are the desserts, with tantalising names such as Hazelnut Creme Brulee, Vanilla Floating Island, Dark Chocolate Tiramisu and Strawberry Pie with Vanilla Ice-Cream.

# – Crispy Seafood & Red Capsicum Risotto.

# – Maine Lobster with Fresh Spring Herbs.

Besides getting a sneak peek to the menu of “Tastes of Italy”, I got to meet up with my fellow bloggers!

# – With the delicious Cindy and Haze.

# – And ever gorgeous Mei.

# – BF was there too!

“Tastes of Italy” (4 June – 12 June, 2011)
Favola Italian Restaurant @ Le Meridien
2, Jalan Stesen Sentral, Kuala Lumpur Sentral,
50470 Kuala Lumpur
03-2263 7434

A la carte from RM25++ to RM130++, one can certainly live and dine like a true-blue Italian as Chef Fabrizio whips up his special Italian creations.