Eggplant Belle Rose - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Eggplant Belle Rose

Prep Time: 1 hour

Yields: 6 Servings

Comment:

This eggplant dish, a tradition on the Louisiana table, borrows from the classical French style to produce an unforgettable blend of seafood and vegetables.

Ingredients for Fried Eggplant:

1 medium eggplant

½ cup vegetable oil

½ cup milk

¼ cup water

1 egg

salt and black pepper to taste

granulated garlic to taste

1 cup flour

Method for Fried Eggplant:

In a sauté pan, preheat oil to approximately 350°F. In a mixing bowl, whisk together milk, water and egg. Season to taste using salt, black pepper and granulated garlic. Cut 6 (¼-inch thick) slices from the center of the eggplant. Place slices in egg mixture, coat well and set aside. In a medium bowl, season 1 cup flour to taste using salt, black pepper and granulated garlic. Remove eggplant from egg wash, dip both sides in seasoned flour and pan-fry 3 minutes on each side or until golden brown and tender to the touch. Drain and keep warm.

Ingredients for Crawfish Sauce:

1 pound crawfish tails

¼ cup melted butter

2 tbsps minced onion

2 tbsps minced celery

2 tbsps minced green bell pepper

¼ cup sliced green onions

1 tsp minced garlic

¼ cup chopped mushrooms

1 tbsp minced tarragon

½ ounce white wine

1 tsp lemon juice

salt and cayenne pepper to taste

granulated garlic to taste

Method for Crawfish Sauce:

In a sauté pan, melt butter over medium-high heat. Sauté onion, celery, bell pepper, green onions, minced garlic and mushrooms 2–3 minutes, stirring often. Add crawfish tails and tarragon then cook 1–2 minutes, stirring well. Deglaze pan with white wine and lemon juice then season to taste using salt, cayenne pepper and granulated garlic. Continue cooking until seafood is thoroughly heated. Set aside and keep warm.

Ingredients for Brown Meunière Sauce:

4 ounces demi-glace

2 ounces dry white wine

1 ounce lemon juice

¼ pound unsalted butter, chilled and chipped

salt and cayenne pepper to taste

granulated garlic to taste

2 tsps chopped parsley for garnish

Method for Brown Meunière Sauce:

In a sauté pan, combine demi-glace, wine and lemon juice over medium-high heat. Whisk until all ingredients are well blended. Bring to a low boil and reduce sauce to half volume. Swirling pan constantly, add a few pats of butter at a time until all is used. Pan must be swirling constantly or hot spots will develop and butter will break down. Season with salt, cayenne pepper and granulated garlic. NOTE: This is a basic butter sauce and cannot be reheated as butter will separate. To serve, place 2 ounces of meunière sauce in center of each serving plate and top with 1 eggplant medallion. Ladle an equal amount of crawfish sauce over each fried eggplant slice and garnish with chopped parsley.

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