Eggplant au Poivre
Credit: Nigel Parry
Vegetable Simple: Page 189
EGGPLANT AU POIVRE
The inspiration for this dish comes straight from my mothers steak au poivre, which she always made with filet mignon. The soft and meaty flesh of the eggplant mimics the texture of the filet and works so well with the green peppercorn sauce. Unlike a filet, the eggplant should be fully cooked.
Serves 4
INGREDIENTS
1 large eggplant, peeled and cut crosswise into eight 1-inch-thick steaks
Fine sea salt and freshly ground white pepper
2 garlic cloves, 1 halved and1 finely chopped
4 tablespoons canola oil
1 tablespoon minced shallot (about ¼ medium)
1 tablespoon brined green peppercorns, chopped
½ tablespoon freshly ground black pepper
¼ cup Cognac
1 cup heavy cream
1. Use the tip of a sharp knife to score one surface of each eggplant "steak." The cuts should be about ¼ inch apart and about ⅛ inch deep. Season each with salt and white pepper and let rest for 5 minutes, then rub each eggplant surface with a halved garlic clove.
2. Line a sheet pan with paper towels. Heat a large sauté pan over medium heat and add 3 tablespoons of the canola oil. Add the eggplant slices to the pan, scored side down, and cook until golden brown on both sides and easily pierced with a paring knife, 2 to 3 minutes per side. Transfer to the paper towels to drain any excess oil, and keep warm.
3. Return the sauté pan to medium heat and add the remaining 1 tablespoon canola oil. Add the shallot, chopped garlic, green peppercorns, and black pepper. Reduce the heat to medium-low and sweat until the shallot is soft and translucent, about 2 minutes.
4. Remove from the heat and carefully add the Cognac. Return the pan to the heat and cook over medium-high until the liquid is reduced by two-thirds. Add the cream and simmer until the sauce has thickened slightly and coats the back of a spoon, about 5 minutes. Taste the sauce with a clean spoon and season with salt.
5. Distribute the cooked eggplant slices among four plates. Generously spoon the sauce over the top of each and serve hot.
