When one thinks of fried eggplant slices, one also thinks of eggplant parmigiana, or perhaps moussaka. I love both of them and so should you. And while they are different, they are also the same in that both of their sauces are based in tomato. But I wanted something different to use as a sauce, and baby, did I ever find it. But first, the eggplant.
Oven Fried Eggplant - you can find the original recipe by clicking here.
1 large purple eggplant, long rather than pear-shaped
Kosher salt
1/2 cup mayonnaise (Hellman's. There is no other.)
3 drops Tabasco sauce
1/2 teaspoon garlic salt
1/2 teaspoon Emeril's Essence
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 cup panko bread crumbs
To season the bread crumbs: Emeril's Essence, cinnamon, nutmeg, allspice
Cut the unpeeled eggplant into 3/4 inch slices. Sprinkle both sides with a good bit of kosher salt, then place on a rack in or over the sink and let the slices sit for a good thirty minutes. In the meantime, mix the mayonnaise with the Tabasco, garlic salt, Essence, pepper, and onion powder and set aside to let the flavors marry. In a shallow pan (I use a styrofoam plate) combine the panko bread crumb with the seasonings. Use a light hand, as the mayonnaise is also well seasoned.
Preheat the oven to 425 degrees. Prepare a baking sheet with a silpat.
Rinse off each eggplant slice under cool water. Place the slices in a single layer on paper towels, cover with more paper towels, and then press out excess liquid by weighing down the eggplant slices. I put another baking sheet over the paper towel layer and weighted it down with some heavy cans. Leave it that way for about 15 minutes, then uncover the eggplant and get ready to cook.
Spread the mayonnaise mixture on both sides of each eggplant slice, then place on the silpat. When all of the slices are on the silpat, place the baking sheet on the bottom rack in your oven, and bake for 15 minutes. Carefully turn the slices and bake for 15 minutes more, or until both sides are golden brown.
Curried Seafood Sauce - you can find the original recipe by clicking here.
1/2 cup dried zante currents
boiling water, as needed
1 pound regular cream cheese, brought to room temperature
2 tablespoons good quality curry powder
2 tablespoons mayonnaise (you know the drill)
2/3 cup coconut milk
1 heaping tablespoon mango chutney
2 green onions, minced (use the white, light green and most of the dark green parts)
1/2 cup diced tri-color bell peppers (or use all red)
A few drops of Tabasco sauce
1/2 pound claw blue crabmeat, drained and rinsed briefly in cold water
1/2 pound frozen salad shrimp (I use Publix brand), defrosted, rinsed
In a glass measuring cup place the currants and just enough boiling water to cover. Let stand for 15 minutes. Drain, reserving the liquid.
In a medium sized pot, combine the cream cheese, the curry powder, the mayonnaise, the coconut milk, the Tabasco sauce and the mango chutney. Heat over medium-low, stirring often, until cream cheese has melted and the sauce is smooth. Add in the bell peppers and the green onion and continue to heat and stir for a few minutes. Taste and adjust seasoning.
With paper towels, pat dry the crab and shrimp, and then add to the sauce with the drained currants. Use a little bit of the reserved current liquid to thin the sauce slightly. Heat through, stirring gently until hot but not bubbling or boiling.
To serve:
Place one or two oven fried eggplant slices on a plate, and then spoon the curried seafood sauce across it. I would store leftover eggplant slices and leftover sauce separately. I'm betting the sauce will also work well over pasta or on top of chicken or fish. If it thickens too much, thin with a little coconut milk, reserved currant liquid, or even a little whole milk or cream. Remember to always stir while reheating over low to medium-low on top of the stove.
Cook like there's nobody watching, and eat like it's heaven on earth.
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