Eggplant Appetizer Recipe
Fried medallions of eggplant set in garlic beurre blanc and meuniere, topped with jumbo lump crabmeat and hollandaise.
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Ingredients
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Eggplant Medallions
Garlic Beurre Blanc
Meunière Sauce
Topping
Method
Prepare Eggplant Medallions
- 1
Slice Eggplant
Slice the eggplant into 1/2 inch thick medallions. Sprinkle salt on both sides and let it sit for about 30 minutes to draw out moisture.
- 2
- 3
Bread Eggplant
Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs. Set aside.
- 4
Fry Eggplant
Heat vegetable oil in a large skillet over medium heat. Fry the eggplant medallions until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Make Garlic Beurre Blanc
- 5
Prepare Shallots and Garlic
Finely chop the shallots and garlic cloves.
- 6
Cook Shallots and Garlic
In a saucepan, combine chopped shallots, garlic, and white wine. Bring to a simmer and reduce by half.
- 7
Add Cream and Butter
Whisk in heavy cream and gradually add the butter, whisking until emulsified. Season with salt and pepper to taste.
Prepare Meunière Sauce
- 8
- 9
Assemble the Dish
- 10
Plate Eggplant
On each plate, place a fried eggplant medallion as the base.
- 11
Add Sauces
Drizzle garlic beurre blanc over the eggplant, followed by a spoonful of meunière sauce.
- 12
Top with Crabmeat
Top each medallion with a generous portion of jumbo lump crabmeat.
- 13
Finish with Hollandaise
Finally, drizzle hollandaise sauce over the crabmeat and serve immediately.