Japanese Eggplant and Bufala Mozzarella Delight, a dish that promises to transport your taste buds on a culinary adventure. Perfect for serving four, this recipe combines the creamy textures of Bufala mozzarella with the deep, earthy tones of Japanese eggplant, creating a harmonious blend that’s as delightful to the palate as it is to the eyes. Let’s dive into the world of flavors with this inviting, engaging, and fun recipe that’s bound to impress your guests and boost your kitchen confidence.
Ingredients:
- 2 Japanese Eggplants, diced into 1-inch thick pieces
- 2 x 250g Bufala Mozzarella, each cut in half
- 1 Heart of Celery, julienne (with leaves picked and saved in cold water)
- 2 tbsp Onions, minced
- 1 Garlic Clove, minced
- 3 oz Tomato Juice
- 4 Basil Leaves or Buds
- 2 oz Extra Virgin Olive Oil, plus a little extra for garnishing
- 1 tsp Red Wine Vinegar
- 1 cup Olive Oil for frying
- Salt and Pepper to taste
- Flaked Sea Salt to garnish
Preparation:
Step 1: Prep the Eggplant
Begin your culinary creation by salting the diced eggplants. Set them aside for at least 2 hours, allowing them to release their bitter water. This essential step ensures a perfectly tender eggplant with enhanced flavor.
Step 2: Fry to Perfection
Heat 1 cup of olive oil in a saucepan. Once the eggplants have been dried off, fry them on high heat for 2 minutes. Remove the eggplants from the oil and let them rest on a paper towel. This will not only absorb the excess oil but also allow the eggplants to cool, preparing them for their next flavor infusion.
Step 3: Sauté and Simmer
Preheat a skillet, adding a dash of extra virgin olive oil. Sauté the onions and garlic until translucent, introducing a layer of aromatic base to the dish. Add the eggplants back into the skillet, sprinkle in the red wine vinegar, and toss everything together. This is where the magic happens—the acidity will evaporate, leaving behind a rich depth of flavor. Stir in the tomato juice and season to your liking. Simmer for a minute then remove from the heat and let it cool, allowing the flavors to meld together beautifully.
Step 4: Assemble with Flair
Toss the celery with the basil leaves and set aside. Scoop a generous portion of the eggplant mixture onto plates, creating a bed for the star of the show, the Bufala mozzarella. Each serving gets a half of this creamy cheese, luxuriously sitting atop the eggplant. Garnish with the crisp, refreshing celery salad, a drizzle of extra virgin olive oil, and a sprinkle of flaked sea salt for that final touch of elegance.
This Japanese Eggplant and Bufala Mozzarella Delight is more than just a meal; it’s an expression of culinary artistry that’s sure to dazzle and delight. Serve this up at your next gathering and watch as your guests marvel at the explosion of flavors, textures, and the sheer joy of dining. Bon Appétit!
