Herb Cheese-Stuffed and Fried Eggplant Steaks with Braised Radicchio, Fennel, and Escarole (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1 large eggplant, cut into 1/2-inch thick rounds, (you should have about 8 equal size rounds, reserve extra eggplant for another use) |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
homemade herb cheese, recipe follows |
1 cup all-purpose flour |
1 tablespoon essence, recipe follows |
1 large egg |
1 tablespoon milk |
vegetable oil, for frying |
braised radicchio, fennel, and escarole, recipe follows |
assorted chopped fresh herbs, garnish |
Directions:
1. Preheat the oven to 400 degrees F.
2. Meanwhile, rub both sides of each eggplant slice with oil, and season with salt and pepper. Place on a baking sheet and roast until tender and fragrant, about 15 to 20 minutes. Remove from the oven and cool on the baking sheet.
3. Spoon herb cheese onto half of the eggplant slices, spreading outward but leaving a border at the edges. Top with the remaining eggplant slices, pressing to seal.
4. In a shallow bowl, season the flour with the Essence. Make an egg wash with the egg and milk in a shallow bowl. Dredge the stuffed eggplant in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the eggplant again in the seasoned flour, coating each side completely.
5. In a large skillet or saute pan, heat enough vegetable oil over high heat to come 1/4-inch up the sides of the pan. When the oil is hot but not smoking, carefully add the eggplant and pan-fry until golden brown, 2 to 3 minutes per side. Remove from the pan and drain on paper towels.
6. To serve, pile the greens into the center of 2 plates. Top each with 1 stuffed fried eggplant. Garnish with the herbs and serve.
7. Braised Radicchio, Fennel, and Escarole:
8. Olive oil
9. 1 teaspoon red pepper flakes
10. 1 tablespoon chopped garlic
11. 1 small head fennel (about 1/2 pound), fronds removed and discarded, thinly sliced
12. 1 pound escarole, cleaned and chopped
13. 1/2 pound radicchio, cleaned, cored and chopped
14. 1 cup vegetable stock
15. Salt and freshly ground black pepper
16. 1 cup tomato concasse
17. 1 lemon, juiced
18. In a large pot or Dutch oven, heat enough olive oil to lightly coat the bottom of the pan over medium-high heat. When the oil is hot, add the red pepper flakes and garlic and cook for 1 minute. Add the fennel and saute until the fennel begins to soften, about 4 minutes. Add the greens and saute until they just begin to wilt. Add the vegetable stock and salt and pepper and cook until the greens are tender, about 10 minutes. Add the tomatoes for the last 5 minutes. Season, to taste, with lemon juice, salt and pepper.
19. Yield: 4 servings
20. Essence (Emeril's Creole Seasoning):
21. 2 1/2 tablespoons paprika
22. 2 tablespoons salt
23. 2 tablespoons garlic powder
24. 1 tablespoon black pepper
25. 1 tablespoon onion powder
26. 1 tablespoon cayenne pepper
27. 1 tablespoon dried leaf oregano
28. 1 tablespoon dried thyme
29. Combine all ingredients thoroughly and store in an airtight jar or container.
30. Yield: about 2/3 cup
31. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
32. Homemade Herb Cheese:
33. 1/2 cup whole milk ricotta
34. 1/2 cup cream cheese, softened
35. 1 1/2 teaspoons finely chopped chives
36. 1 1/2 teaspoons finely chopped parsley
37. 1/2 teaspoon finely chopped tarragon leaves
38. 1 teaspoon finely chopped shallots
39. 1/2 teaspoon minced garlic
40. 1 tablespoon unsalted butter, softened
41. 3/4 teaspoon sherry vinegar
42. 1/4 teaspoon salt
43. 1/8 teaspoon ground white pepper
44. Place the ricotta in a fine mesh strainer set over a bowl. Press down with the back of a spoon to extract as much liquid as possible. Refrigerate until well drained, about 2 hours. Place in a food processor and process until smooth, about 30 seconds. Add the remaining ingredients and pulse to blend, being careful not to over process.
45. Transfer to a piece of plastic and shape into a log. Wrap tightly and refrigerate until firm, about 2 hours. (Alternately, spoon the cheese into a small decorative bowl, smoothing the top, to serve as a dip.) The cheese will keep, refrigerated, for up to 5 days.
46. Yield: about 3/4 cup
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