Baked Eggplant with Spicy Mirleton Shrimp Slaw in Saffron Tomato Broth

Adapted by
October 2003
Yield: 4 servings


1 pound eggplant
2 tablespoons kosher salt
black pepper, to taste
Season Italian breadcrumbs
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
1 pound whole shrimp boiling spices
shrimp, peeled, seeded, julienne
2 mirletons, sliced thin, julienne
1 red onion, minced
2 ½ teaspoons garlic, julienne
½ cup red bell pepper
3 tablespoons olive oil
½ cup seasoned rice vinegar, finely chopped
3 tablespoons Italian Italian parsley and black pepper, to taste
parmesan cheese


For the 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 the 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 the 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.

To Assemble and Serve

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.