Place a halved garlic head on a baking tray lined with aluminum foil and drizzle with olive oil and sprinkle with salt. Reassemble the garlic head before loosely wrapping it with foil.Remove the garlic cloves from their skins and add to a medium-size bowl and mash into a paste. Add mayonnaise and ground black pepper, and mix further.Slice the eggplant lengthwise in half and score the cut side. Drizzle with 2 tablespoons of pecan oil. Once it is absorbed, sprinkle with salt.
Use an earthenware coaster or another tool to press down on the bologna to keep it from curling. Remove the eggplant and bologna from the pan and set them aside.Add ½ tablespoon butter to the hot pan. While it is still foaming, add the chanterelle mushrooms and a sprinkle of salt.Cook for 1 to 2 minutes until the mushrooms have picked up all of the charred flavors from the pan.For plating:to the same hot pan over medium-high heat.
This recipe is part of our partnership with YesChef, a subscription-based streaming platform offering cinematic cooking classes taught by world-renowned chefs.
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