Tuesday, January 17, 2012

Japanese Eggplant

Sous Vide Details: Cook eggplant at 185ºF for 45 minutes

Ingredients, Serves 4:
  • 3 Japanese eggplants
  • 3 tablespoons extra virgin olive oil (EVO)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic powder
  • 1/4 cup shaved Gruyere cheese
  • Salt and pepper to taste
Japanese eggplant makes a great side dish and cooked sous vide makes it tender and juicy.

Pre-heat water bath to 185ºF.  Cut the eggplant into 3" lengths and then slice into 1/4" slices.  Discard the first and last slices.  Arrange the slices flat and next to each other on a cutting board.  Using either a food brush or an oil spray bottle, coat both sides of the eggplant slices.  Lightly sprinkle with garlic powder and salt and pepper to taste.

Place each slice in a food bag as a single layer.  Sprinkle with balsamic vinegar and seal.  Drop in water bath and cook for 45 minutes.

When done, remove from the water bath and place on serving tray in overlapping fashion.  Sprinkle the cheese shavings on top and serve!  Enjoy!


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