Fairy Tale Eggplant with Crispy Shallots and Thai Dressing
Chef Joe Ogrodnek (BNC class of 2014) pulls out all the stops with this next-level eggplant dish. First he seasons the eggplant and lets it sit before charring on the grill to draw out moisture and add flavor from the inside out. Then he adds plenty of crispy-crunchy texture to the silky grilled eggplant by stuffing each one with peanuts, fried shallots and garlic, fresh herbs, onions, and radishes before drizzling the punchy dressing on top. Delicious hot or room temperature, they’re perfect for your next summer cookout. Be sure to using hot water in the dressing to help dissolve the sweet, floral coconut palm sugar.Related: More Eggplant Recipes
Alternatively, eggplant can be cooked in a skillet. Working in batches, sear the eggplants in vegetable oil in a cast-iron skillet over medium-high until browned on all sides and tender.
Aromatic, medium-bodied Alsace white.