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I always like to have a non-meat appetizer on my menu for the seudos where we’re serving a heavy meat like flanken or steak for the main dish. Japanese eggplant is usually sweeter and less bitter than regular eggplant, so it’s my personal favorite. (And I developed a mild allergy to eggplant a few years ago, but Japanese eggplant doesn’t bother me; go figure!)
2 Asian eggplants
1/2 cup Rorie’s Grain-Free Flour or any crumb mix (I like to use 1/4 cup Gefen Almond Flour plus 1/4 cup potato starch)
1 egg
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
1 teaspoon salt, divided
3/4–1 cup ice water
oil, for frying
2 jalapeños
2 avocados
1/4 lime
1/4 cup washed and checked cilantro
1/4 cup washed and checked dill
1 teaspoon salt
1/4 cup Tuscanini Olive Oil
1/2 cup washed and checked cilantro
1/2 cup washed and checked parsley
1/2 cupwashed and checked dill
juice of 3/4 lime
1 tablespoon Tuscanini Olive Oil
1/2 teaspoon salt
Cut the eggplants into thirds, then cut each third into four sticks. Lightly salt them and allow to sweat.
Mix the grain-free flour, egg, garlic powder, onion powder, and 1/2 teaspoon salt in a bowl. Add enough ice water to make the batter thin. Lumps are fine; do not overmix.
Heat oil in a frying pan. Dip the eggplant spears into the batter and fry for three to four minutes on each side, or until golden. Drain and allow to rest on a paper towel.
Broil or place the jalapeños over an open flame until the skins are charred all over. Immediately transfer to a ziplock bag and zip closed, allowing them to steam. After 10 minutes, remove the charred skin with a paper towel. Remove the stems (and seeds if you wish) and transfer the jalapeños to a container.
Add the avocados, lime (skin and all!), herbs, and salt. Use an immersion blender to blend. Stream in the olive oil and blend until very smooth.
Combine all ingredients in a bowl.
Spread some jalapeño cream on a plate, add two eggplant spears, and top with the salad.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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