Broiled Stuffed Eggplant with Pepper Garlic Sauce
This great, all-vegetable dish owes its birth to Japanese as well as Chinese kitchen techniques. The Chinese often bake eggplant, which gives it deep flavor. The Japanese like to coat the vegetable with miso and then broil it. This dish, which works like twice-baked potatoes (baked and then mashed and restuffed), does both. A final napping with the Black Pepper-Garlic Sauce adds great flavor.
This makes a terrific starter and can be prepared ahead, up to the final broiling.
2 large eggplants
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 cup Spiced Panko Bread Crumbs
1/2 cup scallions sliced 1/8 inch thick
1 cup Black Pepper-Garlic Sauce
- Preheat the oven to 350°F.
- Halve the eggplants lengthwise and, using a paring knife, score the flesh side about 1/2 inch deep. Rub the flesh side with the olive oil and season with salt and pepper.
- Transfer the eggplants flesh side down to a baking tray and bake until the flesh is soft enough to scoop from the skins, 30 to 45 minutes. Remove from the oven. Do not turn the oven off. Position a rack in the center of the oven.
- Being careful to keep the skin intact, scoop the eggplant flesh into a large bowl. Add the panko, scallions, and 1/2 cup of the Black Pepper-Garlic Sauce and toss well.
- Mound the mixture into the eggplant shells and bake until hot, 8 to 10 minutes. Nap with the remaining sauce, transfer to the broiler, and broil until the surface is well colored, about 5 minutes. Serve immediately.
WineGrape type: Pinot Noir and Chardonnay
Characteristics: Ripe berry flavors, toasty, yeasty, bright acid and fine mousse
Recommendations: Pacific Echo Brut Rose, Anderson Valley, California or Schramsberg Brut Rose Napa Valley, California