Romesco, Stracciatella, Pickled Green Tomatoes, Pickled Banana Peppers, Basil
Chef Haley Vaughan of Respite | New Orleans, LA
Yield: 3 servings
Adapted by StarChefs | November 2026 | Photo: Alexander Zeren
INGREDIENTS
Pickled Vegetables:
1 cup rice vinegar
3 tablespoons granulated sugar
1 tablespoon kosher salt
Green tomatoes
Banana peppers
Romesco:
6 roasted cherry tomatoes
½ bulb garlic
Corto Truly extra virgin olive oil
Kosher salt
3 cloves garlic
½ cup roasted walnuts or hazelnuts, skinned
Two 1-inch square chunks stale bread
3 charred red bell peppers, peeled
3 tablespoons
Sherry vinegar
Egg Wash:
1½ cups buttermilk
2 eggs
Hot sauce
Flour Dredge:
1 cup all-purpose flour
1 tablespoon kosher salt
Breadcrumbs:
1 cup panko breadcrumbs
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons ground black pepper
To Assemble and Serve:
3 eggplants
Corto Truly extra virgin olive oil
Oil for frying
Kosher salt
Stracciatella
Chopped basil
METHOD
For the Pickled Vegetables:
In an airtight container, stir to combine vinegar, sugar, salt, and 1 cup water. Add remaining ingredients. Cover and refrigerate.
For the Romesco:
Heat oven to 400°F. In a hotel pan, add tomatoes, garlic, olive oil, and salt. Roast until blistered. In a food processor, add raw garlic. Blitz until fine. Add nuts and blitz until fine. Add bread and process until it breaks down. Add red bell peppers, roasted garlic, and roasted tomato mixture. Process for a few minutes, or until smooth. Transfer to a mixing bowl and season with olive oil, vinegar, and salt.
For the Egg Wash:
In a shallow hotel pan, combine all ingredients. Set aside.
For the Flour Dredge:
In a shallow hotel pan, combine all ingredients. Set aside.
For the Breadcrumbs:
In a shallow hotel pan, combine all ingredients. Set aside.
To Assemble and Serve:
Prepare and heat grill. In a mixing bowl, coat eggplants with olive oil. Grill 15 minutes, turning every few minutes until evenly charred. Transfer to a wire rack set over a sheet tray and let cool. In a deep fryer, heat frying oil to 350°F. On a clean work surface, press eggplant down until flattened. Season with salt. Dredge in Flour Dredge followed by Egg Wash then Breadcrumbs. Fry until golden brown, flipping halfway through. Once crispy, transfer to a paper towel-lined sheet tray and let drain. Spoon Romesco onto a serving plate. Top with fried eggplant, desired amount stracciatella, and Pickled Vegetables. Finish with drizzle olive oil and basil.
