Week 6: Breaded eggplant, Risotto, Tourne Zucchini

The sliced, peeled eggplant was placed in flour, eggwash, and breadcrumbs. We placed it in the fryer until it was golden brown.

Frying Time

Golden brown and ready to plate

The risotto was cooked in a pan, slowly adding water until the rice was cooked. We tourne'd some zucchini and sauteed it to go with the eggplant, risotto, and tomato sauce.

Finished result

Prep: No problems with prep for the eggplant. We used the standard breading procedure (Flour, eggwash, breadcrumbs) using freshly toasted breadcrumbs and frying was easy. The risotto took a long time to cook. No problems with tourne cuts and sauteeing the zucchini.

Presentation: I tried several different plating combinations and decided on a stack of eggplant with risotto in the middle. It was a little bit like a breaded eggplant sandwich. For next time I would probably place the sauce in a small amount on top of the eggplant instead of on the periphery. 

Taste: The eggplant was lightly crisp and tender on the inside. I would add a little more salt and pepper for next time. The risotto turned out very dense but well cooked. The zucchini was tender and had a delicate taste. The sauce went well with the eggplant.

Overall: The dish was successful, but I would place the sauce in a different part of the plate for next time.