jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
I often make breaded eggplant but I want to add something special to them. Usually I flavor them w/ lemon and salt and pepper more or less italian style. I was thinking of a number of dipping sauces:
Tomato/Basil. This sounds obvious. But you know, I never really taste the basil in sauces lke this, in pesto I do and that I like but usually w/ pesto I dont get the flavor. Is it used more just for the aroma? Can you get tomato sauce more tangy by addding more lemon? or make it sweeter to bring out the subtle eggplant taste..?
Hoisen. I dip them in this sometimes. I would probably add garlic to the hoisen just cause I like garlic and the dish is italian. Maybe ginger too, not sure about combining the herbs in this...
Aeoli. I have not made this but I was thinking of something salty like anchovies. But maybe this would be too salty with the breaded eggplant? I usually use plenty of pepper/salt on these as that is traditional italian and it does help bring out the flavor. I am thinking the anchovy might get lost in this or clash. Perhaps garlic and anchovy would be good and italian? .
Remoulade. This is what got me thinking about this. I have never done a remoulade for this. But remoulade goes good with breaded fish, is it just as effective on vegetables?
Suggestions..?
Tomato/Basil. This sounds obvious. But you know, I never really taste the basil in sauces lke this, in pesto I do and that I like but usually w/ pesto I dont get the flavor. Is it used more just for the aroma? Can you get tomato sauce more tangy by addding more lemon? or make it sweeter to bring out the subtle eggplant taste..?
Hoisen. I dip them in this sometimes. I would probably add garlic to the hoisen just cause I like garlic and the dish is italian. Maybe ginger too, not sure about combining the herbs in this...
Aeoli. I have not made this but I was thinking of something salty like anchovies. But maybe this would be too salty with the breaded eggplant? I usually use plenty of pepper/salt on these as that is traditional italian and it does help bring out the flavor. I am thinking the anchovy might get lost in this or clash. Perhaps garlic and anchovy would be good and italian? .
Remoulade. This is what got me thinking about this. I have never done a remoulade for this. But remoulade goes good with breaded fish, is it just as effective on vegetables?
Suggestions..?
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