Grilled Eggplant Provençale
Category:
Vegetables |
Equipment:
Saucepot, spoon, knife, pastry brush |
No. Servings:
10 |
Serving Size:
2 slices |
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Yield:
3.75 lb. (1.7 kg) |
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| | Tomato provençale: |
| 2 fl. oz. | olive oil |
| 2 Tbsp. | shallots, brunoise |
| 2 Tbsp. | garlic, minced |
| 1 lb. | * tomato concassé |
| 1 Tbsp. | parsley, chopped |
| 1 oz. | butter |
| to taste | salt |
| to taste | white pepper |
| | Eggplant: |
| 2 1/2 lb. | eggplant |
| 4 fl. oz. | olive oil |
| 1 Tbsp. | garlic, minced |
| 1/2 tsp. | salt |
| 1/4 tsp. | ground black pepper |
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1 | Heat the olive oil and sweat the shallots and garlic. | 2 | Add the tomato concassé and bring to a simmer. Cook five minutes to evaporate the excess moisture. | 3 | **Finish by incorporating the whole butter and adding chopped parsley. Adjust seasoning and hold at or above 135°F (57°C). | 4 | Trim the ends off the eggplant and cut into ½ in. (1 cm) thick rondelles to get 20 even slices. | 5 | Combine the garlic, olive oil, and seasoning. With a pastry brush, brush the slices of eggplant with the oil. | 6 | Grill the eggplant slices on each side to create even grill marks and cook the eggplant. | 7 | Serve two slices of eggplant topped with 2 Tbsp. (30 mL) of tomato provençale. |
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| Nutrition Information | | Calories | 225 | | Fat (g) | 20 | | Protein (g) | 2 | | Carbohydrate (g) | 12 | | Cholesterol (mg) | 6 | | Sodium (mg) | 244 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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