Olive Oil Poached Eggplant
Poaching is a slow-very low temperature cooking method. Olive oil needs to remain at 180 degrees. Watch carefully and test for doness with a sharp knife. Remove and cool and enjoy this delightful appetizer.
Recipe type: Appetizer
Cuisine: Greek
  • Extra Virgin Olive Oil - 2-3 cups or enough to fill your pan
  • 1 large purple globe eggplant, or 2-3 Japanese eggplant, peeled
  • 1 fresh sprig oregano
  • 4-5 whole peppercorns
  • 1 bay leaf
  • 1 teaspoon dried fennel
  • 2 garlic cloves, peeled and whole
  • 1 baguette, sliced and toasted
  1. Place the olive oil in a straight-sided sauce pan deep enough to hold the eggplant.
  2. Bring the olive oil to 180 degrees, on low heat.
  3. Peel the eggplant and cut in half. (The peel is bitter)
  4. Add the oregano, peppercorns, bay leaf, fennel, garlic and eggplant oil to the pan.
  5. Simmer until the eggplant is soft and cooked.
  6. Test with a sharp knife.
  7. Remove from the heat and let cool.
  8. Once cooled lift the eggplant out carefully, so it stays in one piece.
  9. Place on a paper towel to drain.
  10. Carefully cut and place on baguette slices.
  11. Drizzle with extra-virgin olive oil and serve.
  12. Or serve with the Tomato Ketch-opa recipe from my blog.
Drizzle with a good quality extra virgin olive oil and balsamic for a quick substitute for the tomato sauce.
The remaining can be re-used for salad dressing or other uses. But must be used within the day.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/olive-oil-poached-eggplant/