Recipe#10744

Title: Creole Eggs Eggplant

rec.food.recipes archive

Serves 4
 1 Tbsp unsalted butter
 1/2 med onion, chopped
 1 small green pepper, seeded and chopped
 1 tomato, peeled, seeded, chopped or 2/3 cup chopped, drained canned tomatoes
 1/2 cup chicken stock, preferably homemade
 1/2 cup tomato juice
 1 tsp thyme, fresh or 1/4 teaspoon dried, crumbled
 1/2 tsp paprika
 1 small bay leaf 
 1 tsp cornstarch, dissolved in 1 tablespoon cold water
 salt
 Cayenne pepper
 1 small eggplant, cut into 1/2-inch-thick rounds
 1/2 cup breadcrumbs, fresh
 1/4 cup Parmesan, freshly grated (preferably imported) 
 1/4 tsp thyme, dried, crumbled 
 1/4 tsp basil, dried, crumbled
 salt and freshly ground pepper
 flour
 1 egg, beaten with 1/2 cup milk
 1 1/2 stir unsalted butter, (3/4 cup)
 2 egg yolks
 1/2 tsp white wine vinegar
 1/2 tsp cold water
 2 Tbsp lemon juice, fresh
 salt and freshly ground white pepper
 1 Tbsp chives, fresh, chopped
 1 Tbsp white wine vinegar
 8 eggs
 vegetable oil 
 fresh watercress sprigs
 Melt butter in heavy medium saucepan over medium-high heat. Add
 onion and bell pepper and cook until onion is translucent, stirring
 frequently, about 8 minutes. Mix in tomato, stock, tomato juice,
 thyme, paprika and bay leaf. Bring to boil.  Reduce heat, cover
 and simmer 30 minutes, stirring occasionally. Add cornstarch mixture
 and boil until slightly thickened, stirring constantly, about 2
 minutes. Season with salt and cayenne pepper.  Cover partially and
 simmer 10 minutes. Puree sauce in blender or processor. Return to
 saucepan. Taste and adjust seasoning.
 Line baking sheet with waxed paper. Cut eggplant into eight 2-1/2-inch
 rounds, using biscuit cutter. Combine breadcrumbs, Parmesan, thyme,
 basil, salt and pepper in shallow dish. Dip eggplant rounds into
 flour; shake off excess.  Dip into egg mixture, then breadcrumbs,
 coating thoroughly.  Transfer to prepared sheet. Refrigerate at
 least 30 minutes.
 Melt butter in heavy small saucepan over low heat. Remove from heat
 and spoon white foam off surface.  Pour clarified butter into cup,
 discarding milky residue.  Combine 2 yolks, 1/2 teaspoon vinegar
 and water in top of double boiler. Whisk over barely simmering
 water until eggs thicken, double in volume and are pale yellow,
 about 4 minutes. Remove from heat. Gradually whisk in clarified
 butter. Add lemon, salt and pepper. Stir in chives.
 Add 2 inches salted water to large skillet. Add 1 tablespoon vinegar
 and bring to simmer. One at a time, break eggs into cup and slide
 into water. Poach until whites are set but yolks are still runny,
 about 3 minutes.  Transfer to bowl of cold water using slotted
 spoon.
 Pour 1/2-inch oil into another heavy large skillet. Heat to 350F.
 Add eggplant rounds in batches (do not crowd) and cook until tender
 and golden brown, about 2 minutes per side. Drain on paper towels.
 Meanwhile, reheat Creole sauce over medium heat. Coat heated plates
 with Creole sauce. Place 2 eggplant rounds in center of each plate.
 Add eggs to large skillet of simmering water and reheat, about 30
 seconds. Remove with slotted spoon and drain briefly. Place 2 eggs
 atop eggplant on each plate. Nap each egg with hollandaise and
 garnish with watercress. Serve, passing remaining hollandaise sauce
 separately.