Eggplant Fritters:

1 ec. Eggplant, peeled, diced into 1 inch chunks; soak in salted water for 20 min.
¼ cup Olive oil
4 ec. Shallots, sliced thin
1 Tbsp. Garlic, sliced
1 Tbsp. Italian oregano
Salt and pepper to taste
1 cups Pecorino Romano, grated
1 ec. Eggs
1 cups Bread crumbs
½ Tbsp. lemon zest
¼ cup Parsley, roughly chopped
1 cups Flour
 
In a medium sauce pot or large sauté pan, sauté the shallots and garlic in the olive oil until the shallots begin to caramelize.  Add the eggplant and the oregano, cook on medium heat until tender.  Season to taste with salt and pepper. 

When the eggplant is tender, remove from the heat and place in a food processor.  Pulse the eggplant mixture, allowing the mixture to be chopped course.  Allow the mixture to cool.

Add the pecorino, eggs, bread crumbs, lemon zest, and parsley, mix thoroughly.  Season to taste with salt and pepper. 

To shape fritters, roll in balls, shape quenelles with two spoons, or shape into desired form.  Lightly dust with flour and either deep fry at 350º oil or pan sauté until golden brown.  

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Filo and Prosciutto Wrapped Asparagus:

1 bunch Medium to Large asparagus
1 Tbsp. Olive oil
¼ tsp. Salt
¼ tsp. Pepper
4 sheets Fillo
5 oz. Prosciutto
1 cup Parmigiano, grated
6 oz. Butter, melted

In a bowl mix together asparagus, olive oil, salt, and pepper.  On high heat grill the asparagus for 2-3 minutes or place the asparagus on a sheet tray and bake in a 400º F oven for 5 minutes.  Remove from heat and allow the asparagus to cool. 

On a cutting board cut the sheets of fillo into 9 even portions.  Place a single piece of fillo on the cutting board and generously brush melted butter over the fillo.  Layer a piece of prosciutto over the buttered fillo.  Sprinkle about a teaspoon of Parmigiano over the prosciutto.  Add one asparagus to the bottom side the fillo closest to you and roll the asparagus with the fillo. 

Place the wrapped asparagus on a parchment paper lined sheet tray and brush the top with butter.  Bake in a 400º F for 8-10 minutes until golden brown. 

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Green Gazpacho:

6 Cucumbers
2 cloves Garlic
1 Tbsp. Ginger
5 Scallions
1 cup Assorted herbs (basil, dill, chives, mint, parsley, etc.)
½ cup Olive oil
½ cup Yogurt
Salt and pepper to taste
Hot Sauce to taste

Garnishes-

½ Cup Diced cucumbers
½ Cup Roughly chopped herbs
½ Cup Diced green peppers
½ Cup Chopped scallions
1 Tablespoon Minced green chilies
Splash of sherry vinegar

Poached spiny lobster and yogurt optional

Combine the cucumber, garlic, ginger, scallions, herbs, olive oil and yogurt in a blender and puree until smooth. Season to taste with salt, pepper and hot sauce. Chill well.

Fold in remaining ingredients just before serving and adjust seasoning.

Garnish bowls with cucumbers, lobster, yogurt and herbs and serve the gazpacho in a large decorative tureen.