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Bon Temp's Eggplant & Sea Scallops in Vodka sauce
This is not exactly my usual post as my new phone & I are not getting along so well when it comes to taking pictures yet.
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I left Bon Temp's place yesterday with a bag if Ichiban Eggplant he grew and shared with us. I love fried Eggplant but it must be cooked right. Few can make it right. I slice the Eggplant on a diagonal then toss in AP Flour. After dusting in flour I let it rest a full 10 minutes. After resting a egg wash with a bit of full strength Buttermilk is mixed, the egg plant dropped in a few at a time, flipped with a fork then tossed into Zatarain's Seasoned Fish Fry with Lemon and allowed to sit there for 5 minutes more. After the waiting time is up I drop each slice into 365 degree oil not turning till the downward side is fully cooked & browned. Again using a fork I flip them once only to cook off the other side before draining on a wire rack. This produces the crispy crust with a toasted corn meal zing but the skin & heart is perfectly tender.
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I'm embarrassed to post this picture but we have crushed lunch already. Obviously I need to practice with the new phone. We both dipped the scrumptious fried Eggplant into the Sea Scallop enriched Vodka Sauce with almost every bite. Making a meal out of this Eggplant, Bowties, & Vodka sauce would have been fine with me but we needed to cook the Sea Scallops too (Lost & Found in the freezer).
