Eggplant and Pepper Tian on Fried Eggplant Recipe

Name: Eggplant and Pepper Tian on Fried Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups small dice eggplant, lightly salted to release excess water and bitterness; 2 cups peeled and brunoised red pepper; 2 cups peeled and brunoised yellow pepper; 1/2 cup brunoised apple-wood smoked bacon; 5 garlic cloves, crushed; 2 teaspoons chiffonaded basil; 2 teaspoons extra virgin olive oil; 1 teaspoon freshly picked thyme; Salt and freshly ground black pepper; Fried Eggplant, recipe follows; 1 Japanese eggplant; Salt, to purge the eggplant; 1 cup buttermilk; 1 cup flour, seasoned with salt and freshly ground black pepper

Servings: persons

4 cups small dice eggplant, lightly salted to release excess water and bitterness
2 cups peeled and brunoised red pepper
2 cups peeled and brunoised yellow pepper
1/2 cup brunoised apple-wood smoked bacon
5 garlic cloves, crushed
2 teaspoons chiffonaded basil
2 teaspoons extra virgin olive oil
1 teaspoon freshly picked thyme
Salt and freshly ground black pepper
Fried Eggplant, recipe follows
1 Japanese eggplant
Salt, to purge the eggplant
1 cup buttermilk
1 cup flour, seasoned with salt and freshly ground black pepper

1
Preheat the oven to 300 degrees F.
2
Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon.
3
Cook until bacon is slightly crisp.
4
Blot the salted eggplant with paper towels to dry slightly.
5
Discard 1/2 of the fat and add the eggplant.
6
Cook until tender, season with fresh thyme, salt, and pepper.
7
Drain and remove garlic.
8
In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender.
9
Season with salt, pepper, and basil chiffonade.
10
Drain.
11
Form the tians by placing a layer of eggplant in a ring mold and packing it down gently.
12
Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers.
13
Pack everything down gently.
14
Warm when ready to serve and place on a piece of fried eggplant.
15
Slice the neck of a Japanese eggplant thin on an electric slicer.
16
It should be the thickness of a potato chip.
17
Lay the slices out flat and sprinkle with salt and let stand for three hours.
18
Preheat a fryer to 300 degrees F.
19
Blot eggplant slices dry with paper towels.
20
Dip the slices in buttermilk, then in seasoned flour, and fry until crisp.
21
Drain.

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups small dice eggplant, lightly salted to release excess water and bitterness, 2 cups peeled and brunoised red pepper, 2 cups peeled and brunoised yellow pepper, 1/2 cup brunoised apple-wood smoked bacon, and more.

Yes, Eggplant and Pepper Tian on Fried Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Pepper Tian on Fried Eggplant

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