RECIPE RAMPAGE™

I've been cooking and eating a lot (because, hey, gotta survive), but not posting any of the recipes (because, hey, I'm kind of lazy). There's a backlog of dishes with pictures and recipes that I need to post in order to get the tubes working again, so I'm off on a Recipe Rampage™. This is where I post a whole bunch of recipes in a short period of time, in the frenetic, slathering rampage style.

I'm starting with what I cooked last Saturday, which was a precursor to the monthly (or so) Guild of Young Seattle Ale Brewers beer drinking get-together. The brew was dubbed the "Weber Porter" (in honor of the lovely Katie Weber, girlfriend of Wilson, and friend of all living creatures). It was widely touted as "a complex and chocolatey beer with a subtle nuttiness and overtones of fresh coca." Ok, I wrote that before I even tasted it, but it was still good. Next up is a brown ale that may or may not be nutty. As of yet, the nuts are undecided.

On to the the recipe, which was a variation on eggplant parmigiano--well, sort of. It was panko-breaded eggplant with fresh mozzarella, tomato, and basil, drizzled with a balsamic reduction. I guess it was more like the bastard love child of caprese and eggplant parmigiano, and it's something that has been brewing in my head since this summer. If the eggplant is fried properly, this ends up being a light and fresh dish

Jonah and Lauren came down early to have dinner with us before the beer gathering began, so the five us macked on this little number:
Here's how I made it:

{+} Eggplant Capregiano Recipe

Eggplant Capregiano*
Makes enough for five


2 Medium Eggplants
2 Cups flour
3 Eggs
2 Cups Panko Breading
4 Medium Tomatoes
2 Large Fresh Mozzarella Balls
1 Bunch of Basil
2 Cups Balsamic Vinegar
Your choice of frying oil (I opted for canola).

1. First, cut those lil eggplanters into slices as you see fit. I like mine a little thicker. Actually, why not just get all the slicing over with and do the tomats and mozz now too. This will be especially fun if you are the proud owner of the America's Test Kitchen Best-Buy-Rated Victoronox Chef's Knife.

2. Weep the eggplant. Ever since I learned that one could "weep" an eggplant, I've been saying this as often as I can. What it entails is salting the eggplant slices in order to draw some of the juices out. Some people say that it makes the eggplant less bitter (e.g., "weeping the bitter juices"). I can't say that I've noticed that, but what it is going to do is make your fried eggplant a touch less soggy. Let the salted slices sit for half an hour or so if you've got the time. You'll learn relatively quickly why it's called weeping. Then, wash the salt off and pat the eggplant slices dry.

3. Now, you'll want to heat your oil up. I opted for pan frying rather than deep frying, and it will work just fine as long as you get your oil real hot and shimmery. The hotter your oil is, the less soggy your final product is going to be.

4. While the oil is making its merry way up to 400 degrees (watch your smoke point, especially if you are Kibbee and Rachel), prepare your dredging station! I put the frying goodies in this order: flour, eggs, panko. Things worked beautifully.

5. Balsamic reduction! You can leave this out if you want, but I think it's delicious and adds a nice tang to the eggplant. Reducing vinegar is as simple as evaporating out some of the liquid, which concentrates the wonderful balsamic flavor and makes it sweeter. If you like your reduction sweeter, add a bit of sugar. Just put your vinegar in a pan** and off you go. Whisk it every now and again so it doesn't burn and once you've got about half the original volume it will be syrupy and delicious. I had the vinegar reducing as I cooked the eggplant slices.

6. Get frying! Not too many slices at a time, you want to keep the oil nice and hot so it doesn't penetrate your eggplants and make them greasy. When they're nicely browned on both sides, put them on some paper towels to help absorb some the extra oils. You can keep the done pieces warm in the oven as long as you let them dry for a bit on the paper towels and don't stack them in the oven.

7. Once the eggplant is done, stack your goodies: eggplant, tomato, a pinch of salt, mozzarella, balsamic reduction, basil leaf. Mmmmmm. While, the plating may be nicer with a whole basil leaf, Katie preferred to rip the basil up a bit and sprinkle it on so that it was easier to get with your fork.

A couple more pics for your enjoyment:

{+} Expand to see the pictures...

Much more, very soon.

Lovies,
Peter

*Excuse my dumb names. Please.

**Note to people who may be as silly as I am: Do not make your balsamic reduction in a cast iron pan. Obviously. Putting acid on cast iron is asking to ruin your seasoning and engender oxidation. N00b.