In Perugia, Ada Gourmet's eggplant in four textures is all the rage | Chef Recipes | Reporter Gourme
A play on textures, flavors, and techniques to highlight the quintessential summer vegetable: eggplant. In this recipe, we find it baked, steamed, fried.
Ingredients
- 6 round eggplants
- 1 large striped eggplant
- 1 fresh burrata cheese
- 200 ml Merlot red wine
- 100 g fig leaves (fresh)
- 500 g whole milk
- 1 shallot
- 1 bunch fresh parsley
- 1 bunch fresh mint
- 2 cloves garlic
- Peanut oil, for frying
- Extra-virgin olive oil, to taste
- Soy sauce, to taste
- Lemon juice, a few drops
- Salt, to taste
- A knob of butter
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