Carmelized Eggplant Recipe
Preserved Tomato Coulis, Calabrian Chili
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant
Preserved Tomato Coulis
Calabrian Chili
Method
Caramelizing Eggplant
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with a paper towel.
- 3
Cook the Eggplant
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in a single layer and cook until caramelized on both sides, about 5-7 minutes per side. Season with black pepper to taste.
Making Preserved Tomato Coulis
- 4
- 5
- 6
Simmer the Sauce
Let the sauce simmer for about 20 minutes, stirring occasionally until it thickens. Add the basil leaves during the last 5 minutes of cooking.
- 7
Blend the Coulis
Remove from heat and let cool slightly. Blend the sauce until smooth using an immersion blender or a regular blender. Adjust seasoning if necessary.
Preparing Calabrian Chili Oil
- 8
Combine Ingredients
In a small bowl, mix together the Calabrian chili paste and 1 tablespoon of olive oil until well combined.
Plating
- 9
Serve
On a large serving plate, layer the caramelized eggplant and drizzle the preserved tomato coulis over the top. Finish with a swirl of Calabrian chili oil for added flavor.