| Yield: 4
servings
Ingredients:
Eggplant
- 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
Method:
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.
Assembly:
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
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