Calamari Recipe
panko crusted squid, fermented eggplant, walnut and pepper tapenade, burnt green onion aioli
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Ingredients
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Calamari
Fermented Eggplant
Walnut and Pepper Tapenade
Burnt Green Onion Aioli
Method
Calamari Preparation
- 1
Prepare the Calamari
In a bowl, season the calamari rings with salt and black pepper. Dredge each ring in flour, dip in beaten eggs, and then coat with panko breadcrumbs. Set aside.
- 2
Fry the Calamari
Heat oil in a deep frying pan over medium-high heat. Fry the calamari in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Fermented Eggplant
- 3
Ferment the Eggplant
Combine diced eggplant and salt in a jar. Add water until covered, place a fermentation weight on top, and let sit at room temperature for 3-5 days.
Walnut and Pepper Tapenade
- 4
Make the Tapenade
In a food processor, combine toasted walnuts, roasted red peppers, olive oil, garlic, lemon juice, and salt. Pulse until coarsely blended.
Burnt Green Onion Aioli
- 5
Prepare the Aioli
Char the green onions over an open flame or in a grill pan until burnt, about 2-3 minutes. Blend charred green onions with mayonnaise, garlic, lemon juice, and salt until smooth.