CookEat Recipe
Stuffed Eggplant with Anchovies
Small eggplant halves filled with their own flesh, anchovies and herbs, finished with a golden crumb topping.
Method
Steps
Step 1
Prepare twelve small salt-preserved anchovies, keeping the fish chilled until use. Remove excess preserving salt, clean and debone the counted fish, and cut all their edible flesh into small pieces. Discard the brine and bones.
Step 2
Halve the three small eggplants lengthwise. Score the flesh in a criss-cross without cutting through the skin. Use refined canola oil in a suitable deep frying pan or fryer, following its fill limits. Dry the eggplants and lower them carefully into hot oil, cut side down, in batches as needed. Maintain a steady sizzle without burning or smoking. Fry for about ten minutes as a guide until the flesh is tender, then drain cut side down for ten minutes on a rack over clean absorbent paper.
Step 3
Scoop the flesh from the same six shells, remove the seeds and chop the flesh very finely. Heat the tablespoon of butter, add the finely chopped onion and brown lightly for five minutes. Add the eggplant flesh, anchovies, half chopped garlic clove, parsley, chervil, salt and pepper. Stir briskly and cook for about ten minutes, stirring often.
Step 4
Add the six tablespoons of breadcrumbs and two actual egg yolks. Mix and cook for about five minutes, continuing until the hot filling reaches 74°C. Use it immediately to refill the six eggplant half-shells and smooth the surfaces.
Step 5
Heat a conventional oven to 200°C. Dust the tops with a little separate breadcrumbs and add a few small bits of butter to each. Put on a baking tray and bake for about fifteen minutes, until the crumb tops are golden and the filling reaches 74°C in each shell. Serve hot.
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