Eggplant "Napoleon" на русском
Based on the recipe from Think Like a Chef by Tom Colicchio, page 210.
For the eggplant caviar
Roast eggplant halves covered with tinfoil together with wrapped in tinfoil garlic in the oven on high heat for 25 minutes. Remove the garlic from the tray, remove the tinfoil from the eggplant and roast for 25 minutes more. When cool enough to handle scrape eggplant pulp and chop it. Squeeze the garlic out of the skin.
Roast the red pepper on high heat turning periodically until skin begins to blacken. Remove from the oven and place in plastic bag. When cool, remove the skin and seeds, chop.
Saute chopped onion with mushrooms, add salt and pepper, until browned and tender. Chop a tomato and some herbs. Mixed all the vegetables, add some olive oil and spice as necessary.
Dip slices of eggplant in flower, egg beat with 1 teaspoon of water and bread crumbs. Cook in oil 2 minutes on each side. Keep warm until ready to use. Build the “napoleon” layering the cooked slices with the caviar.
Goes well with braised fish and lemon-rosemary vinaigrette.