Eggplant Caponata Recipe
Fried Eggplant, Caponata, Poached Egg, Avocado Mousse, Hollandaise
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Ingredients
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Fried Eggplant
Caponata
Poached Egg
Avocado Mousse
Hollandaise
Method
Fried Eggplant
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Caponata
- 3
Sauté Vegetables
In a large pan, heat olive oil over medium heat. Add chopped onion, celery, garlic, and red bell pepper. Sauté until softened.
- 4
Add Eggplant and Tomatoes
Stir in diced eggplant and canned tomatoes. Cook for about 10 minutes, stirring occasionally.
- 5
Finish the Caponata
Add capers, red wine vinegar, sugar, salt, and black pepper. Simmer for an additional 10 minutes. Adjust seasoning to taste and let cool.
Poached Egg
- 6
Prepare Water
Bring a pot of water to a simmer and add vinegar.
- 7
Poach the Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Cook for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
Avocado Mousse
- 8
Make the Mousse
Blend avocado, lemon juice, and salt until smooth. Adjust seasoning if necessary.
