TWICE-COOKED EGGPLANT

This recipe was adapted from the cookbook Zahav: A World of Israeli Cooking, by Michael Solomonov. It is very unusual in the sense that you essentially fry the eggplant to the point that it seems ruined. Black. Burned beyond recognition. I made it exactly as described and we enjoyed it quite a bit, however it was a tad oil-heavy, hard to digest.  I wanted to re-visit the method using the air-fryer instead. To compensate for the lack of a “smoky” flavor given by the charred component in the original recipe, I seasoned it with smoked paprika. And for our taste, it was even better!

TWICE-COOKED EGGPLANT
(adapted from Zahav)

2 medium eggplants, cut into thick rounds
2 tablespoons kosher salt
about 3 tablespoons olive oil
1 large red bell pepper, chopped
2 large stalks of celery, chopped
2 medium shallots, minced
2 teaspoons ground coriander
2 teaspoons smoked paprika
1/8 cup sherry vinegar
chopped fresh parsley to taste
1 tablespoon lemon juice

Sprinkle the eggplant slices with the salt, join the slices as if forming the full eggplant again, and tightly wrap each with plastic film. Liquid will collect inside the package. After 20 minutes or so, open the package and rinse lightly. Blot dry with paper towels.  Brush each slice lightly with olive oil and air-fry at 390 F for about 15 minutes, moving the slices around every few minutes.

As the eggplant is air-frying, coat a large non-stick skillet with 2 tablespoons olive oil, and sautee the bell pepper, celery and shallots, seasoning with salt, coriander and smoked paprika.  Cook, stirring occasionally, until the vegetables are very soft but not brown, about 12 minutes.

Add the air-fryed eggplant and vinegar to the pan, breaking up the eggplant and mashing it coarsely until well combined. Cook until the vinegar has evaporated, about 8 minutes. Off the heat, stir in the parsley and lemon juice.

ENJOY!

to print the recipe, click here

Comments: In the picture above you see the extent of frying that must be done before proceeding with the recipe. He includes a photo in the book to make sure everyone knows what he’s talking about when he says black. Charred. It does take a while, especially if you have only one large skillet to prepare two eggplants.

I did not take a picture from the air-fryed version, but it looked like the first photo in the composite picture. But it got there with a lot less oil, I only lightly brushed the slices once and that was it. Overall, a delicious side dish, that is good right after prepared, but also wonderful next day, enjoyed cold or gently re-heated.

Before I leave you, let me tell you that this trick of wrapping the eggplant tightly in plastic to release the bitter liquid was a tip I sent many years ago to Fine Cooking magazine, back when they had a contest for readers, I think it was called tip of the month. I won and got some nice gadgets, including the salad spinner I still own! Anyway, it’s a nice method. Not only you don’t need to spread the eggplant in a large area and find ways to weigh it down, but wrapping it is less messy and somehow makes the liquid come out faster. If you have to work with several eggplants, they can just sit side by side over your countertop. Piece of cake!

ONE YEAR AGO:  Turkey Burger, Japanese-Style

TWO YEARS AGO: Pumpkin Macarons

THREE YEARS AGO: Slow-Cooked Whole Chicken

FOUR YEARS AGO: Chocolate Zucchini Cake with Chocolate Frosting

FIVE YEARS AGO: Pecan-Crusted Chicken with Honey-Mustard Dressing

SIX YEARS AGO: Bewitching Kitchen on Fire!

SEVEN YEARS AGO: Cashew Chicken Lettuce Wraps

EIGHT YEARS AGO: Chiarello’s Chicken Cacciatore

NINE YEARS AGO: Donna Hay’s Thai-Inspired Dinner

TEN YEARS AGO: Panettone

 

13 thoughts on “TWICE-COOKED EGGPLANT

  1. Oh sounds so good! Love eggplant so will pin it for when I have my air-fryer around. The tip for the smoked paprika is good and would be wonderful in this for sure but another way to add smokiness is a couple of drops liquid smoke. You could use both ideas together even. I’ve not heard of wrapping eggplant in plastic wrap so should try it too. My way that seems to work well for me is to cut and salt the slices and place in a colander on the sink with no need to weigh them down. Works great.

    Liked by 1 person

  2. I don’t like the feel of oil “gushing” in my mouth, so I can see why you didn’t like the original version. It’s a fascinating recipe, though. I haven’t thought seriously about an air fryer. You obviously use yours a lot, right?

    Liked by 1 person

  3. You posted this just at the right moment for me. Absolutely love eggplant and my new air fryer is still sitting in its box, untried, because of 16-18 hour work days 🙂 ! I would never have made Zahav’s recipe as anything ‘charred’ is the most direct road to cancer – no thanks ! But your recipe sounds deliciously interesting and is sitting on my kitchen table for the weekend. Methinks I would like this next day wrapped inside flatbread also . . . ?

    Liked by 1 person

Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.