VEGETARIAN

Crispy Eggplants with Shallot Sauce

Appetizers | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 - 1.4 oz
Lemon Zest - 0.2 oz
Lemon Juice - 1 tablespoon
Chopped Parsley - 2.1 oz
Sea Salt - to taste
Ground Black Pepper - to taste
Eggplants - 21.2 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.