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October 2003 NEW ORLEANS
Baked Eggplant with Spicy Mirleton Shrimp Slaw in Saffron Tomato Broth
Chef Thomas Wolfe of Wolfe’s – New Orleans, LA
Adapted by StarChefs

Yield: 4 servings


  • 1 pound eggplant
  • 2 Tablespoons kosher salt
  • Black pepper, to taste
  • Flour
  • Milk
  • Season Italian breadcrumbs

  • Broth
  • 3 Tablespoons olive oil
  • ¼ cup shallots, minced
  • 1 teaspoon garlic, minced
  • 2 springs fresh thyme
  • 1 bay leaf
  • ½ diced tomatoes
  • 3 cups shrimp stock
  • 1/3 white wine
  • Pinch of saffron

  • Slaw
  • 1 pound whole shrimp
  • Shrimp boiling spices
  • 2 mirletons, peeled, seeded, julienne
  • 1 red onion, sliced thin, julienne
  • 2 ½ teaspoons garlic, minced
  • ½ cup red bell pepper, julienne
  • 3 Tablespoons olive oil
  • ½ cup seasoned rice vinegar
  • 3 Tablespoons Italian parsley, finely chopped
  • Salt and black pepper, to taste

  • Parmesan cheese, for garnish


For Eggplant:
Preheat oven to 350°F. Peel eggplant, slice into ¼ - inch rounds. Lightly salt eggplant with kosher salt, set aside 1 hour. Pat dry and season with black pepper. Dust eggplant on both sides with flour. Dip into milk, then bread with breadcrumbs. Place on non-stick baking sheet and bake 15 minutes.

For Broth:
Combine all ingredients in medium saucepan. Cook over medium-high heat 20-25 minutes. Cool and strain, reserving broth. Set aside until service.

For Slaw:
Boil shrimp in water and shrimp boiling spices 2 minutes. Drain, cool, and slice in half lengthwise. Combine with rest of ingredients and toss.

Divide eggplant slices among 4 soup bowls. Divide slaw into 4 portions and top eggplant slices. Ladle broth into soup bowl and garnish with parmesan cheese.

Wine Pairing:
Kabinette Reisling