Thomas Kellers Eggplant Aubergine Chutney Food
THOMAS KELLER'S EGGPLANT (AUBERGINE) CHUTNEY
Chef Keller says he calls this a chutney because of the sweet and sour elements, but that it is really "a ratatouille in disguise." He serves this with sauteed skate for a very elegant Provencal entree.
Provided by Chef Kate
Categories Peppers
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a small skillet, combine curry powder, cinnamon stick and clove and place over medium heat, toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet.
- In a medium saucepan, combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes.
- Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
- Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
- Remove from heat and discard sachet.
- In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
- Drain eggplant on paper towels set on a rack.
- Return the skillet to the medium heat, add two more tablespoons of oil and, when the oil is warm, add the zucchini and yellow squash and saute that until tender--4 to 5 minutes.
- Drain the zucchini and squash.
- Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
- Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
- Add butter, one piece at a time, whisking to emulsify the sauce. (this step can be omitted to "veganize" the recipe).
- Add the eggplant, zucchini and yellow squash.
- Fold in red and yellow peppers and parsley.
- Serve warm.
- If served as a base for skate (as at The French Laundry), this serves six; as a condiment or as part of an appetizer plate, it will serve more--the yield is roughly 6 cups.
Nutrition Facts : Calories 219.3, Fat 18.4, SaturatedFat 2.6, Sodium 9.6, Carbohydrate 10.3, Fiber 2.5, Sugar 6, Protein 1.7
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