From: Chef Brad Farmerie, Public, Double Crown, NYC. This recipe is served with traditionally prepared baba ghanoush on house-made cumin-paprika scented quinoa flatbread with Cervena venison. Yield: 6 servings.
1½ aubergines (eggplants)
½ red onion, peeled
1 lime, zest and juice
½ lemon, juiced
2 tsp. cumin seed
2 Tbsp. extra virgin olive oil
2 Tbsp. chiffonade mint
2 Tbsp. chiffonade cilantro
2 Tbsp. chiffonade parsley
1¼ lb. Cervena Venison (loin, tenderloin or Denver leg)
as needed, salt and pepper
as needed, sumac
as needed, herb oil
For aubergine-cumin relish: Zest and juice the lime and juice the lemon; place together in mixing bowl. Thinly slice red onion on mandolin and add to mixing bowl with juices and zest for 1 hour to lightly pickle onions.
Cut aubergine into ¾" cubes, discarding any excessively seedy pieces and extra skin. Deep fry at 375°F until golden brown. Drain well on paper and season with salt. Place cumin and olive oil in pan and place on medium heat until cumin is toasted and starts to brown lightly. Empty contents of pan into pickled onion mixture. This will stop cooking process.
In mixing bowl, combine pickled onion/lemon-lime/cumin-oil with well-drained and seasoned fried aubergine. Mix lightly to keep shape of cubed aubergine. Just before serving, fold in fresh herbs.
To serve: Season and sear venison on a grill. Cook to rare/medium rare. Let rest for 10 minutes in warm place; slice as thinly as possible and keep warm. Place some prepared baba ghanoush onto an appetizer plate. Place mound of aubergine relish on plate; add warm venison on or around relish. Garnish plate with quinoa flatbread. Drizzle the outside of the plate with herb oil and sprinkle with sumac.