Culinary Workshop - Culinary Art - Apr. 2018
Ingredients
| Conger eel (anago) | 2 small ... Boil briefly in hot water, cool in cold water, and remove slime. |
| Eggplant | 3 ... Make 3 vertical slits in the skin. |
| Tomatoes (small) | 3 ... Peel, remove seeds, and cut into 6 wedges each. |
| Italian parsley | As needed |
| Flour | As needed |
| Cooking oil | As needed |
Dressing
| Balsamic wine vinegar | 8ml |
| Salt | 2g |
| Pepper | A pinch |
| Olive oil | 30ml |
Instructions
- Fry the eggplant in 180°C oil until golden (2-3 minutes). Cool in cold water, peel, and cut into bite-sized pieces.
- Pat the conger eel dry, coat with flour, and fry in 180°C oil until crispy.
- Prepare the dressing and lightly toss with the tomatoes and eggplant.
- Plate the tomatoes, then top with the conger eel and eggplant. Garnish with Italian parsley.