Eggplant is at the heart of many fine cuisines, including French, Italian, Greek, Turkish, South Asian, Middle Eastern, and more. In this post, we’ll share three food plating techniques that feature an eggplant dish.
Bar and Bar Snack: Petite Eggplant with Sauce Romesco
With just a quick sear of our mixed petite eggplant, you’ll have an easy and flavorful bar snack. We trim the sepals back and then allow for heavy caramelization. Season well and serve hot. Throughout the process, treat them like shishito or padron peppers.
Fine Dining: Eggplant Caponata
This dish can be elegant and oh-so memorable. Simply blanch and shock diced eggplant in salted water with ascorbic acid. Mix with a healthy amount of olive oil, pine nuts, onion, garlic, basil, rosemary, and golden raisin hydrated in white wine.
Banquet/Country Club Dining: Ratatouille
This highly seasonal, classic, Provençal dish is perfect for a late summer menu, the very definition of simplicity and flavor. Celebrate the season!
More About Eggplant
The Chef’s Garden focuses on growing the very best eggplant varieties. More than thirty years ago, Bob Jones, Sr. rose before dawn to drive to Decorah, Iowa to research the best of the best. Since then, the farm team has tested more than one hundred varieties to grow chef favorites. Here’s what’s included in the mixed eggplant offering.
Watch for more posts with the theme of plating food techniques!