Japanese eggplant sautéed in a dark garlic sauce served over a sushi rice patty. Deep umami flavor brings out the richness of a Malbec.
Veggie Stars
Most common appetizers I see are either bread or meat based. I like to bring in more vegetables as a leading role for three reasons. One is balance of food in the overall dish makeup (starch vs. meat. vs. veg). Two is budget stretching, as vegetable tend to be less expensive. Three is it cares for many food limits (gluten, meat, etc).
Eggplant is one of those “meaty” vegetables that can take on a lot of flavor. Japanese eggplant is a favorite because it is less bitter and the skin softens quickly. It sautés beautifully.
Wine Pairing
Original Pairing: Domaine Bousquet Malbec General Pairing: Malbec, medium Cabernet, Pinot Noir Menu Overview
Specialty Ingredients
Japanese eggplant
A milder and easier to cook variety of eggplant if you can find them. If you only have access to standard eggplant, I would peel them and add more sauting time. The goal is to have a soft (but not mushy) texture.
Equipment
Sautee Pan or Wok
I use a large hybrid pan that is curved with high walls. The important part is to have enough room for the volume of eggplant you are sauteeing at once (you want room to flip them around without sloshing out of the pan. You can also saute in batches and bring together when adding the sauce.
Rice Cooker
If you do not have a rice cooker, I suggest you get one (you need a large one for servine a lot of guests.) I have done the stove top rice cooking, and its hard for sticky rice without scorching. My rice cooker gets the job done an keeps it warm without risk of burning.
Circular form
A standard culinary tool that come in a variet of sizes. For this dish I used a 4-inch diameter, but you can go smaller.
Planning the Dish
While much of this garlic eggplant dish is made the day of the event, the garlic sauce could be made ahead the day. The most time consuming part was forming rice paddies – which is optional. If you go that route, have the patties formed and ready before you begin sautéing the eggplant.
Timing the Elements
1 Day Prior: Make garlic sauce (or can be done early day).
Early Day: Wash veg and prep garnishes
2 hours to Serve: Make rice in cooker and keep warm
1 hour to Serve: Prepare sushi rice mixture and form patties
30 min to Serve: chop eggplant and saute in batches if needed.
10 min to Serve: plate eggplant over rice
Serve: Garnish just before serving
Plating Tips
Rice patties using a circular form about xx” diameter.
Toasted white sesame seeds and green onions pop against the dark sauce. I did long green onion slivers (versus chopped green onions). can also use chives
See plating supply ideas on the Resources page
Pairing Alterations
Mushroom makeover
For an even deeper flavor, you could add or fully substitute mushrooms in this dish. Dried mushroom powder could provide an earthy umami kick. I keep a bottle of Trader’s Joe Umami salt on hand for such occasions.
Rice Options
While the rice is not the star, if sushi rice is just too much vinegar for your wine pairing, there are many alternatives. Short or broken rice cooked to be “sticky”. Riced cauliflower. Or this would go great with all sorts of Asian noodles.
Recipes
Sushi Rice Patties
Equipment
- 1 Rice cooker preferred
- 2 – 3 round forms
- 1 large sieve
- 1-2 baking sheet trays lined with parchment paper
Ingredients
- 3 cups sushi rice
- 3 cups water
- 1/3 cup rice vinegar
- 1/3 cup sugar
- 3 tablespoons sea salt
- cooking spray unflavored
Instructions
- Pour rice in sieve and rinse under cold water for 30 seconds and let water drain. Do this step 4 times.3 cups sushi rice
- Put rinsed rice in rice cooker. Add water and cook rice according to equipment's instructions (may just be a "white rice" button)3 cups water
- While rice is cooking, blend rice, sugar and salt together in small bowl and stire to dissolve.1/3 cup rice vinegar, 1/3 cup sugar, 3 tablespoons sea salt
- Once rice is done cooking place in large bowl (allow to cool slightly if too hot to handle). Sprinkle vinegar mixture over rice a bit at a time, stirring rice to incorporate. You want the rice to still be warm.
- Spray round forms with a bit of cooking spray to help reduce sticking. You may wipe some off if too much.
- Place round form on parchment lined baking tray. Place abut 1/4 cup of warm rice into middle of form and gently press down. You may use a round cup that is just smaller than the form to apply even pressure. Do not over press, you want a nice circular patty that stays together.
- Gently lift form while pressing down on rice patty to release.
- Regrease form and move to another section of tray. Repeat process until all the patties are made.
- Use immediately or store in refrigerator in an airtight container (you can use plastic food wrap between patties to enable you to stack them.
