Texas Eggplant And Chèvre Caramelli Recipe
buttered shoyu eggplant, eggplant skin licorice, fermented eggplant, pequin oil
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Eggplant
Preheat your oven to 375°F (190°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Brush with melted butter and shoyu, then place cut-side up on a baking sheet.
Roast the Eggplant
Roast the eggplant in the oven for about 25-30 minutes until tender and slightly caramelized.
Make the Eggplant Skin Licorice
Using a peeler, thinly slice the skin of the eggplant. In a small saucepan, gently simmer the eggplant skins with a bit of water and licorice extract until soft, about 10 minutes. Drain and set aside.
Prepare the Fermented Eggplant
If using store-bought fermented eggplant, simply drain it. If making from scratch, chop fresh eggplant and ferment in a jar with salt and water covered for 3-5 days.
Assemble the Dish
Once the eggplant is roasted, remove from the oven. Spread chèvre over the roasted flesh, top with fermented eggplant, and drizzle with pequin oil. Finally, add the eggplant skin licorice for garnish.
Season and Serve
Season with salt and pepper to taste. Serve warm as an appetizer or main dish.