Use a single frying pan to cook whole, split in half, eggplant all along with a version of a French beurre blanc sauce spiked with wine, lemon and a lot of black pepper.
Blog's Category: International
Almost tasteless by nature, cooked-through, eggplant has great soft and buttery texture - all this carry a lot of flavor and kick from the sauce. This sauce, spicy from a nice amount of black pepper, has that special distinctive flavor and taste of all wine-based sauces. Being Beurre Blanc derivative, this sauce has also plenty of smooth butter's umami. This buttery taste cuts down harshness of black pepper and create harmonic multi-taste experience.
Do not forget about lemon - I took a bit of lemon in between eggplant bites and couldn't get enough of this awesome contrast - after pleasant acidity of lemon eggplant was sweet and soothing, with peppery after-kick, - real roller coaster for your taste buds!