COMMENT:
Normally, eggplant is thought of simply as a vegetable here in Louisiana.
However, once again, we are borrowing from the classical style to
produce a new dish, certain to take its place as a tradition on
the Louisiana table.
INGREDIENTS FOR BATTER:
- 1 medium size eggplant
- 1/2 cup vegetable oil
- salt and cayenne pepper to taste
- 1/4 cup water
- 1 egg
- 1 cup flour
- 1/2 cup milk
INGREDIENTS FOR SAUCE:
- 1/4 cup melted butter
- 1/4 cup sliced green onions
- 1 tsp diced garlic
- 1/4 cup chopped mushrooms
- 1 pound crawfish tails or lump crabmeat
- 2 tsps chopped parsley
- 1/2 ounce white wine
- 1 tsp lemon juice
- salt and cayenne pepper to taste
- 12 ounces brown meunière sauce
- 6 ounces hollandaise sauce
METHOD:
In a sauté pan, preheat oil to approximately 350 degrees
F. In a mixing bowl, combine milk, water, and egg. Season to taste
using salt and cayenne pepper. Whisk well using a wire whip. Cut
six slices from center of eggplant, approximately 1/4 inch thick.
Place in egg wash and set aside. Season one cup of flour to taste
using salt and pepper. Remove eggplant from egg wash, dip in flour
and pan fry until golden brown and tender to the touch, approximately
three minutes on each side. Drain and keep warm.
In a sauté pan, melt butter over medium high heat. Sauté
green onions, garlic and mushrooms approximately two to three minutes.
Add crawfish tails or lump crabmeat, stir and cook one additional
minute. Deglaze pan with white wine and lemon juice. Season to taste
using salt and pepper. Continue cooking until crawfish or crabmeat
is thoroughly hot. Place two ounces of meunière sauce in
center of serving plate and top with one eggplant medallion. Distribute
an equal amount of crawfish or crabmeat on each eggplant and garnish
with hollandaise sauce and chopped parsley. |
