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Eggplant Carpaccio from BOKA's Carl Shelton

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Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

In this edition of Sound Bites, Eater video crew heads to BOKA to film chef Carl Shelton's intricate eggplant carpaccio. The music for this edition of Sound Bites comes courtesy of CCERULEANN. Hit play above to see the chef make his Southern-style wontons, and check out his description of the dish below:

Carl Shelton, chef:

We have to clean eggplant, slice, salt overnight, next day grill, then roast, while still hot, we press it, them cool down. After it is cooled down we cut it to the shape, then it is ready to plate. That is just one component on the dish.

The lentils for the same dish are a process as well. We have to make mole which takes one day. We cook golden lentils down then puree. The green lentils are brought up in water 3 separate times. We then mix the lentils, season with mole, once seasoned we heat the lentil mixture up and then pour into a sheet tray and press with another sheet tray to make a solid cake.. The next day we cut the lentils in squares and sear the cakes, then cool. Once cooled we portion the caked to size. We still have all spice carrots, pistachio puree, and garnish for this one vegetarian dish.

· All coverage of BOKA [~ECHI~]


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