Eggplant au Poivre

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 large eggplants (about 2 lb.), trimmed, halved lengthwise
  • 3 teaspoons freshly cracked black pepper, divided
  • 5 tablespoons olive oil, divided
  • 1 small shallot, minced, divided
  • 1 medium garlic clove, minced
  • 6 tablespoons vegetable broth
  • 3 tablespoons chilled unsalted butter
  • 2 cups fresh spinach leaves
  • 2 tablespoons capers, drained

Recipe Preparation

  • Preheat oven to 400°. Place eggplant on a baking sheet. Season cut side with salt; let sit for 10 minutes to release its slightly bitter juices. Rinse and pat dry. Season cut sides of eggplant with 1 1/2 tsp. pepper.

  • Heat 1 1/2 Tbsp. oil in a large heavy skillet over medium-high heat. Working in 2 batches and adding another 1 1/2 Tbsp. oil when starting second batch, place eggplant in skillet, cut side down, and cook, turning once, until browned, about 2 minutes per side. Transfer eggplant tobaking sheet, cut side down. Reserve skillet. Bake eggplant until tender when pierced with a knife, 10–20 minutes (depending on size). Transfer to plates, cut side up.

  • Meanwhile, heat 1 Tbsp. oil in reserved skillet over high heat. Cook lemons, cut side down, until caramelized, about 4 minutes. Transfer lemons to a plate.

  • Heat 1 Tbsp. oil in same skillet over medium-low heat. Add 1 1/2 tsp. pepper, half of shallot, and garlic and sauté until soft, about 1 minute. Remove pan from heat; carefully add brandy (brandy could ignite). Return pan to heat and cook until brandy is reduced by half, about 1 minute. Add broth; simmer until slightly reduced. Add butter; whisk until well blended. Season with salt.

  • Arrange a small pile of spinach, capers, and remaining shallot on each plate alongside eggplant. Squeeze caramelized lemons over and season with salt. Spoon sauce over.

Nutritional Content

One serving contains: Calories (kcal) 340 Fat (g) 26 Saturated Fat (g) 8 Cholesterol (mg) 25 Carbohydrates (g) 19 Dietary Fiber (g) 10 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 230Reviews Section

Alex Guarnaschelli's Melty Eggplant-Mozz Burger

Preheat the oven to 375 degrees. In a medium bowl, whisk 3 tbsp. EVOO, the kosher salt, sugar and 1 1/2 tsp. crushed red pepper. Add the tomatoes and toss arrange, cut sides up, on a foil-lined rimmed baking sheet. Roast until softened and browned, 15 to 20 minutes.

In a small bowl, stir the remaining 5 tbsp. EVOO and the garlic. Place the eggplant slices in a single layer on a foil-lined baking sheet brush both sides with the garlic oil and season with the remaining 1 tsp. crushed red pepper and salt (reserve remaining garlic oil). Bake until browned and tender but not mushy, 25 to 30 minutes.

Place the buns, cut sides up, on a rimmed baking sheet. Place 2 slices eggplant on each roll bottom, drizzle with the reserved garlic oil and top with 3 basil leaves top with the tomato mixture and 3 mozzarella slices per burger. Bake until the mozzarella melts, 8 to 10 minutes. Top each burger with 2 more basil leaves. Drizzle with the balsamic vinegar add the roll tops.


Preheat the oven to 450 F.

In a large pot, combine 1/4 cup of the olive oil and the onions and cook over medium heat, stirring every few minutes, until they begin to brown and caramelize, 20-25 minutes.

Season the onions with salt and pepper and transfer them to a 10-inch casserole or baking dish, distributing them in an even layer over the bottom of the casserole.

Arrange a tight overlapping row of tomatoes along the edge of the casserole, then follow suit with the zucchini, summer squash and eggplant, and another row of tomatoes, zucchini, squash and eggplant, until you have filled the casserole with fanned rows of vegetables. Drizzle with the remaining 1/4 cup olive oil, and season with the thyme and salt and pepper to taste.

Transfer to the oven and bake until the vegetables are tender, and the casserole is bubbling and caramelized at the edges, 20-30 minutes.

Remove from the oven and let rest for 20 minutes in a warm place. Serve hot.

Excerpted (or Adapted) from "Vegetable Simple" by Eric Ripert. Copyright © 2021 by Eric Ripert.

Excerpted by permission of Random House, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

15 Excellent Eggplant Recipes

Eggplant. Folks either seem to love it or hate it. If you happen to fall in the latter camp and your CSA box comes loaded with the stuff, what’re you to do? Reach for this roundup! Beyond the usual eggplant Parmesan, this collection features 15 unique recipes that are bound to sway you in favor of aubergine.

1. Spicy Eggplant Pasta: At once hearty and healthy, this pasta is best made at the height of the summer produce season, so get on it! (via Food52)

2. Eggplant and Pork Stir Fry: The eggplant practically melts away in this quick-and-easy stir fry. Served over rice, it becomes a complete meal. (via One Dog Woof)

3. Spicy Eggplant Goat Cheese Pizza: Topped with meat, veggies and two cheeses, this pie is sure to be hit. (via Erin’s Food Files)

4. Smokey Eggplant Dip: Easily confused with baba ghanoush, this dip actually goes by the name moutabbal. Make it as chunky or smooth as you like, and be sure to have plenty of pita wedges on hand for dipping. (via Smitten Kitchen)

5. Falafel-stuffed Eggplant: Enjoy these gorgeous personal-size casseroles as a hearty vegetarian main course that’s sure to impress. (via Food Republic)

6. Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette: Chockfull of veggies, fruit, nuts and whole grain goodness, one might discount this dish as too health-conscious to be any good. But once the smokey vinaigrette is drizzled over top, boy does this salad sing. (via Food Network)

7. Eggplant Shakshuka (Vegetarian): On chilly mornings, there’s nothing quite like a big helping of shakshuka to warm you up. Packed with protein and vegetables, it’s a breakfast that’ll keep you full for hours. (via Typical Domestic Babe)

8. Pasta Timballo: Lasagna and eggplant “noodles” form an edible bowl for the filling of cheese, meat, veggies and sauce all tossed with pasta. (via Chew Town)

9. Eggplant Au Poivre (Vegetarian): Forget a nice cut of beef, cook up a “filet” of eggplant and top with the creamy, peppery sauce for a satisfying veggie-friendly steakhouse copycat. (via Bon Appétit)

11. Crispy Eggplant Fries with Chipotle Aioli: Baked eggplant mimics the texture of fries remarkably well, all while packing in way more nutritional value. The smokey-spicy Greek-yogurt-based aioli is not to be missed. (via The Science of Eating)

12. Roasted Baby Eggplant with Harissa: A quick blast in the oven is all these baby eggplant need to become tender. Then, they’re topped with tomatoes, onion, garlic and dollops of both harissa and Greek yogurt. A final sprinkle of crunchy roasted chickpeas is a nice crowing addition. via Bourbon and Honey)

13. Tian Provencal: Wow, we thought Remy’s ratatouille was as elegant as this provencal dish got. Sorry, Little Chef, you’ve been one-upped with this presentation. (via He Needs Food)

14. Crispy Eggplant Caprese Stacks: Think classic caprese meets eggplant parm grab a fork and knife, and dig in! (via The Comfort of Cooking)

15. Smoked Eggplant for Ramen: Add this smokey eggplant topping to your favorite ramen soup to give it a little added oomph in the flavor department. (via Serious Eats)

Do you ever prepare eggplant at home? What’s your favorite method or recipe? Let’s talk all things aubergine in the comments!

Eggplant au Poivre - Recipes

Citrus Rum Sauce

  • 1 cup dry white wine
  • ½ cup vegetable stock
  • 4 tablespoons dark rum
  • 4 tablespoons rice wine vinegar
  • 2 teaspoon fresh thyme or tarragon, minced
  • 2 lemons, zested and juiced

Swordfish Steak au Poivre

Preheat a clean grill to medium high heat.

Use a mortar and pestle to grind the peppercorns to a coarse texture if you don’t have a mortar, you can use a heavy bottomed pan to crush the peppercorns in a skillet. Mix the peppercorns, chile flakes, and salt together on a small plate. Pat each steak dry with a paper towel and paint the top side with a thin coat of honey. Press the steak honey-side down into the pepper mix. Repeat with second side, if desired. Place each steak pepper-side down onto the grill. Do not move the fish around on the grill until it is ready to be flipped, you could knock off all the pepper crust. Cook on each side 4 minutes.

Remove to serving dish and rest 5 minutes. Pour sauce over top and serve.

Citrus Rum Sauce, Makes ¾ cup.

Combine all ingredients in a saucepan and bring to a low boil cook until volume is reduced to ¾ cup, about 10 minutes. Keep warm.


3 tablespoons olive oil
2 pounds mushrooms (like button or cremini), sliced
1 teaspoon salt
2 leeks, rinsed well and sliced crosswise
1 tablespoon chopped fresh tarragon, or ½ teaspoon dried
1 pound beef sirloin, rib eye, strip, or other steak (about 1 inch thick)
1 tablespoon pepper
¾ cup red wine or water


1. Heat the oven to 200°F. Put 2 tablespoons oil in a large skillet over medium heat. Add the mushrooms, sprinkle with ½ teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10 to 15 minutes. Add the leeks and cook, stirring occasionally until they soften a bit, 2 or 3 minutes. Add the tarragon and stir until fragrant, 30 seconds or so, then transfer the mushrooms and leeks to an ovenproof dish put in the oven.

2. Put the remaining 1 tablespoon oil in the skillet and let it get hot. sprinkle the remaining ½ teaspoon salt and the pepper into the hot fat, and immediately put the steak (or steaks) on top. Cook undisturbed until the meat develops a brown crust on the bottom and releases easily, 3 to 5 minutes. Turn and cook until the other side browns a little too and the steak is still a little more rare than you like it—no more than a couple more minutes. (The best way to know for sure is to nick the steak with a sharp knife and peek inside.)

3. Transfer the steak to a cutting board and add the wine to the skillet. Cook, stirring to loosen any browned bits and let the liquid reduce to a little less than ½ cup. Cut the steak across the grain into ½-inch slices and put them on top of the mushrooms and leeks. Pour the pan juices over all and serve.

Pepper Steak with Asparagus and Shallots
Instead of the mushrooms, slice 1 ½ pounds asparagus on the bias into 1-inch pieces. Substitute 3 large shallots for the leeks cut them crosswise into thin rings. In step 1, cook the shallots in the hot oil to give them a 2- or 3-minute head start, then add the asparagus and go from there.

More ideas
Stir ½ pound fresh spinach into the mushroom and leek mixture just before they’re ready to be put in the oven. • Swap Marsala wine, port, or sherry for the red wine. • For genuine steak au poivre, coarsely grind about 1 tablespoon peppercorns and press them into the meat. then just add the salt to the hot oil in step 2.

Related Video

This was delicious and simple but appears to have required a lot of work! I threw some chopped fresh thyme in with the butter and doubled the shallots. It was just perfect.

I made this with thick loin lamb chops (Costco) in a cast iron pan. I used olive oil in the pan- garlic salt on the chops and the course ground pepper. I added chopped green onions as I didn't have shallots in stock. Cooked the chops a little longer than the recipe due to the thickness (around 2 inches) and turned them a couple of times. Made the sauce exactly as directed and they were delicious. I will definitely make these again!

Try this for the first time tonight and it's delicious! Very easy to prepare and cook.

This was easy to make and tasty, too. I used 4 boneless lamb leg steaks rather than rib chops. I substituted garlic for shallot and Viognier Port for Cognac. The kids like it (the black pepper was a bit spicy for the 6 year old, but the 9 year old had two helpings!). My husband and the 9 year old guilded the lily by adding jalepeno jelly as a condiment (our new favorite addition to lamb when there is no mint jelly on hand). I was happy with the sauce as is. Served with braised brussels sprouts, sweet potatoes Anna, and baked cipollini onions. A yummy Sunday dinner!

Has become a favourite standby in our house. Instead of rib chops (too expensive), I use shoulder chops or whatever cut looks good. I often serve with bulgar.

Easy, delicious, and the kids loved it. Used lamb loin chops instead of rib chops by mistake, and was still wonderful. Will definitely make this again. and again, and again.

I can't believe I never reviewed this recipe. I've made this a thousand times since it was published in 2003. I love this dish. I've made it for myself and for company and people go crazy over it. It's so simple to make. I make the recipe exactly as written and it comes out fantastic every time.

Good, fast and easy. A bit short of flavor, but overall, rather good.

This dish was great. Used balsamic and followed the recipe exactly. the sauce was AMAZING and would be good on pork or chicken as well. Delicious.

The lamb itself was good - the recipe didn't overpower the delicate cut of meat - however, the sauce to me could have given the dish more to make it stand out - the sauce also didn't reduce to the thickness Iɽ of preferred. I found too I used cream instead of butter in the sauce. I might make it again but would make the sauce off the top of my head rather than follow this recipe.

Tasty and quick. Definitely worthy of repeat

Great flavor! I made one change and that was to substitute pomegranate molasses for the cognac/balsamic vinegar. I love the way that pomegranate and lamb go together and this dish did not let me down. I served it with the (Braised Eggplant and Peppers) dish that you can find on this site, very tasty.

Sorry to ruin the trend, but my boyfriend and I (who both love lamb) tried this tonight and were not very impressed. It's okay. but just so-so. I won't be making this again.

My dad and I had a "Lamb Off" to see who could make the best lamb--my sister was judging. I used this recipe, and won! It was so simple, and so tasty, and it makes for a lovely presentation!

This dish was quite easy to prepare, the flavor, delicious. We even used some poor cut lamb chops and it tasted good, so it must be exquisite with a good cut of meat.

made this for my in-laws, including two people who aren't big lamb fans, and it came out great and they loved! was quick, easy, and delicous!

Perfect. This was my first forte into preparing lamb and it was easy and delicious. I used brandy instead of cognac and doubled the sauce. I followed the hint below, keeping the chops in a warm oven while I made the sauce and that worked well.

. one more thing to add to the review below: I used cheap brandy in place of the cognac. adding and extra 50%.

YEOWZA! This is a GREAT recipe! I used 12 little loin chops (the T-bone-looking ones. ) and 4x the recipe. I lightly coated a 13x9 glass dish with olive oil and then browned the chops 2 mins. per side in a hot skillet (2 batches), put them in the oven at 375° for 10 mins. (PERFECT for med. rare), while I made the sauce. I used the unsalted butter, altho Iɽ bought cream like another reviewer suggested, but decided the butter was FAB! I added Kitchen Bouquet to make the gravy a richer-brown color. Plopped a big dollop of garlic mashed potatoes, put two chops on top and the sauce over! Served with quick-sauteed yellow and green zucchini, a crusty ciabatta and. UNBELIEVEABLE! Only my 13-yr. old thought it was too spicy! The four other adults (me included) RAVED that it rivaled any restaurant dish! Can't wait to make again, since we just butchered three lambs and they are tidy & wrapped in white paper in the freezer. we'll be enjoying this recipe A LOT! Bon Appetit, Foodies.

SO EASY AND SO YUMMY. The pepper added the zing, and the cognac made the dish a little more special. I made this dish for 6, and everyone loved it.

I made this exactly according to the recipe and would give it 2.5 stars. It was good, but not spectacular. Next time I will use a cheaper cut of lamb, add more cognac and substitute cream in place of the butter.

omigod!! this dish was great. i rarely give 4 forks, but this was easy enough to make after work, and was excellent. I am writing this with shallots & balsamic vinegar dripping down my chin. Marvelous.

It cant get any better than is. Easy to prepare,It tasted WONDERFUL.

This dish was fantastic! So simple, yet so tasty and very impressive. I will definetly make this again! I love lamb and I love this recipe!

My husband and I loved it. We just decided to make lamb in the middle of the week. It is so easy to make. I used lamb sirloin instead of lamb chop,and it still turned out fantastic. I also cooked the lamb a little bit longer than indicated. The sauce makes the dish.

Beef Recipes That Serve Two

Weeknight Beef Stew
Beef Stroganoff
Pan-Roasted Filets Mignons with Asparagus and Garlic-Herb Butter
Herb-Crusted Beef Tenderloin
Steak au Poivre with Brandied Cream Sauce
Steak Fajitas
Thai-Style Beef Salad
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce
Thai Red Beef Curry
Spice-Rubbed Flank Steak with Spicy Corn and Black Bean Salad
Yankee Pot Roast
Teriyaki-Glazed Steak Tips
Juicy Pub-Style Burgers
Classic Lasagna
Spaghetti Bolognese

Eggplant au Poivre - Recipes

  • Stocks and Sauces
  • Recipes by Category
  • More Than Gourmet
  • Come Into Our Kitchen

Steak au poivre with portabello sauce

MAYBE it’s the corks popping, or the televised countdown, or the anticipation of all those fireworks lighting up the skies as the year ends by increments all over the world. Whatever the reason, we seem to want something a little flashier than usual for New Year’s Eve. Something dramatic. Something sparkly. So when you’re planning what to serve your guests as you wait for the year to click down, consider using actual fire. A fire in a saute pan, to be exact, or the largely forgotten art of the flambe.

Flambeing food is a spectacular, showy event -- a crowd pleaser for all ages. Adults remember campfire games or an aunt’s recipe for steak Diane kids think Mom’s secretly been moonlighting with the circus.

But the fireworks aren’t just visual: Flambeing actually benefits the food, adding complexity to a dish and altering the flavor profile in wonderful ways.

So get out the party hats, pass the Mumm’s and usher everyone to the table for the final dinner of the year with some added pyrotechnics. Dim the lights, and over thinly sliced filet mignon, ignite a pan of caramelized portabello mushrooms. Pour flaming cherries over individual molten chocolate cakes. Sprinkle cinnamon over a pan of blazing apples and watch it sparkle as you ladle them over a waiting plate of crepes. Forget Times Square. You’ve just invented your own fireworks -- with flavor that sparkles as much as the light show.

The igniting of food for show can be traced to the 14th century, when it arrived in Europe courtesy of the Moors, who had -- not coincidentally -- also reintroduced the art of distillation. Of course you can probably date the original flambe a lot further back than that: 50,000 years or so, to the origins of domestic fire and cooking itself, which probably involved a convenient bolt of lightning or a handy forest fire.

More recently, people flambeed things in Parisian restaurants at the turn of the century and at Brennan’s in New Orleans in the 1950s. They still love to light food on fire in the long banquet halls of cruise ships and in glitzy Las Vegas restaurants. Historically it was done for dramatic purposes, often at tableside by Gallic waiters in immaculate dress, the dish ignited for suitably impressed diners who enjoyed the skill, the perceived danger, and most of all the showmanship of it all. The waiters retreated to their kitchens, their eyebrows intact. The guests tucked in to their cherries jubilee. Nothing burned down.

AS with most great inventions, modern flambeing was discovered by accident. In 1895, at the Cafe de Paris in Monte Carlo, a teenage waiter named Henri Carpentier was preparing crepes for the future Edward VII of England when he set fire to the pan of cordials he was heating. Worried about serving his guest promptly, he presented the sauce anyway, finding that the burning brought the flavors together in a way he hadn’t anticipated. The prince loved the dish, which was promptly named “crepes Suzette” for his dinner companion. Thus began a long tradition of formalized lighting-things-on-fire: hence bananas Foster, baked Alaska, steak Diane.

It was a terrific party trick because not only did it look fabulous, it also looked difficult. But as any magician can tell you, most of the technique is in the illusion, the smoke and mirrors -- not in the trick itself. In flambeing, all you’re doing is igniting the flammable material -- the alcohol -- in the pan with a match. It burns off in less than a minute, taking a lot of the alcohol with it. A very simple process, but one that looks spectacular, especially if you dim the lights first and do it in front of your guests. You can further heighten the effect if you serve the sauce while it’s still burning or add cinnamon, which, since it’s ground from bark, ignites just like tiny bits of firewood.

But flambeing doesn’t mean simply lighting a dish on fire. Igniting a cup of Cognac and pouring it over a dish looks very pretty, but that’s not flambeing. Add the alcohol to the sauce, however, and ignite it inside the pan, and you’re changing the chemistry of the food, not simply pouring your grandfather’s good VSOP over an already finished dish. The flavors meld, making them deeper and richer, sweeter and less harsh.

This makes sense, if you consider the properties of sugar and alcohol and heat. Alcohol boils at 175 degrees Fahrenheit, while the boiling point of water is 212. Sugar, in turn, caramelizes at 320. Igniting a pan that has all of these ingredients makes for a complex chemical reaction, one that has a number of very specific effects on what it is you are cooking, especially as the surface temperature of the burning alcohol reaches temperatures above 500 degrees. The water evaporates, the alcohol burns off, the sugar caramelizes in the intense heat, and the flavors recombine and intensify in ways that would not happen otherwise. When you add other ingredients, such as protein, even more complex reactions occur.

Because the alcohol reacts with the other ingredients, explains Harold McGee, author of of “On Food and Cooking: The Science and Lore of the Kitchen,” “it not only burns, it participates in the transformation and gives a different spectrum of products.” This alters the flavor the alcohol gives to the dish, transforming it from what he diplomatically calls “slightly medicinal” to something smoother and less bitter. In other words, you want the bourbon or Calvados or Armagnac in your caramel sauce to bring out the hint of cloves, of late fall apples, of black pepper -- not leave the whole thing smelling like a whisky bar.

JUST how much alcohol is burned off depends on the technique and the duration of the cooking. Simmering dishes for two or more hours burns off as much as 95% of the alcohol, according to McGee, while flambeing usually burns off only 25%, though this percentage also depends on how thoroughly you ignite the alcohol in the pan. The proof of the spirit used is also important. Beers and wines, which have a lower alcohol content, will not flambe (so don’t get any ideas about igniting that glass of bubbly), while spirits above 120 proof are so highly flammable that they are considered too dangerous. The best to flambe with are those that are about 80 proof. Not coincidentally, these are also the spirits and liqueurs that are often the most aromatic and distinctive, the Cointreaus and the aquavits and the Cognacs, and therefore those that elevate the flavor profile of the dish.

So, to get started, take out your saute pan and make your sauce.

Whether you’re caramelizing fruit to flambe or reducing mushrooms and demi-glace to torch, the key is to cook down the ingredients so that you don’t have too much liquid in the pan you’re going to ignite otherwise the alcohol becomes diluted and it won’t properly flambe.

WHEN the sauce is reduced and syrupy and bubbling, it’s time to set the stage. Plate your dishes, seat your guests, find your matches and dim or turn off the lights. Then take the sauce off the heat and pour in the alcohol.

Ignite the pan immediately and, as it burns, gently swirl the contents of the pan around. By swirling the pan you’re allowing all the raw alcohol to burn off -- this gives your audience a good show and allows you time to bring the pan to the plates, but it also caramelizes the entire dish and blends the flavors in the process. If you’re adding cinnamon, this is the time to do it. Sprinkle the shaker directly into the side of the flame and watch as the sparks rise up, swirling and eddying in the air currents as they burn. It’s quite a show, and you can ignite as much cinnamon as you like, but bear in mind that the amount of cinnamon you add will be the amount in your sauce.

As the flames subside, spoon the sauce onto the waiting plates. Take a bow. Oh, and now that the coast is clear, you can let the rabbit out of your hat too.

Watch the video: Καλύτερο πιάτο μελιτζάνας ΠΟΤΕ - Τουρκική γεμιστή μελιτζάνα KARNIYARIK (July 2022).


  1. Abdul-Rahman

    I understand this issue. Ready to help.

  2. Seanachan

    I think you are not right. I'm sure. I can prove it. Write in PM, we will communicate.

  3. Ann

    Well done, that's the simply excellent sentence :)

  4. Yoskolo

    Wacker, what a phrase ... the excellent thought

  5. Pheobus

    Stylish thing

  6. Faemuro

    Fast answer)))

  7. Lee

    All with the coming ng!

Write a message