Crispy Eggplants with Shallot Sauce
Appetizers • World
Description
Recipe taken from the book 'Secret Sauces' by Vanessa Smith.
Ingredients
- Butter 3 tablespoons
- Extra virgin olive oil 1 tablespoon
- Shallot 1 head
- Dry White Wine ¼ cup
- Chicken Broth ¼ cup
- Capers 0 oz
- Lemon Zest 0 oz
- Lemon Juice 1 tablespoon
- Chopped Parsley 0 oz
- Sea Salt to taste
- Ground Black Pepper to taste
- Eggplants 20 oz
- Cornstarch 0.3 cups
- Canola Oil to taste
Step-by-Step Guide
Step 1
Prepare the sauce: melt 1 tablespoon of butter along with the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, about 3 minutes.
Step 2
Pour in the wine and cook until the liquid reduces by half, about 3 minutes. Add the broth and capers, and cook until the liquid reduces by half again, about 3 minutes. Remove from heat, stir in the lemon zest and juice, then whisk in 2 tablespoons of cold butter, one small piece at a time, until the sauce thickens. Stir in the parsley, and lightly season with salt and pepper.
Step 3
Slice the eggplants crosswise into 7 mm thick rounds. Place cornstarch in a large bowl and mix well.
Step 4
Pour canola oil into a large pot to a depth of 2.5 cm and heat over medium-high heat to 360°F. Fry the eggplant rounds in batches for 3–4 minutes, flipping halfway through, until golden brown on both sides. Transfer with a slotted spoon to paper towels. Lightly salt.
Step 5
Transfer to a serving platter. Drizzle with sauce and freshly squeezed lemon juice. Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!