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Cuisine

Sesame Crusted Kahuku Eggplant with Li Hing Mango Vinaigrette

Demonstrated by: Chef Ernesto V. Limcaco.
North Shore-Hawaii Agriculture on October 31, 2004.

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Ingredients:

Sesame Crusted Kahuku Eggplant with Li Hing Mango Vinaigrette

  • 2 Kahuku Brand Japanese eggplants from Matsuda Fukuyama Farms
  • 6 tablespoons extra virgin olive oil or macadamia nut oil
  • 2 cups panko (Japanese breadcrumbs)
  • 1 teaspoon lemon pepper
  • 4 tablespoons white sesame seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1 tablespoon Boursin cheese
  • Li Hing Mango Vinaigrette
  • Pinch of red Hawaiian salt for garnish
  • Pinch of fresh cracked black pepper for garnish

Li Hing Mango Vinaigrette:

  • 1/4 cup butter
  • 2 tablespoons white wine
  • 1 tablespoon capers
  • 2 tablespoons caper vinegar (the liquid in the jar of capers)
  • 2 tablespoons sliced li hing mango
  • 1 tablespoon sliced sun-dried tomato
  • 2 tablespoons extra virgin olive oil or macadamia nut oil
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped chives

Directions:

Peel and slice the eggplant into 1/4-inch thick, 3-inch long slices. In a skillet, heat 3 tablespoons of the oil. In a bowl, combine panko, lemon pepper, and sesame seeds; set aside. Season eggplant slices with salt and pepper. Sear eggplant on both sides in the hot oil and immediately dredge in the panko mixture. Add the remaining 3 tablespoons of oil to the skillet and brown both sides of the breaded eggplant. Place on serving plates, top with Boursin cheese. Spoon Li Hing Mango Vinaigrette over top and garnish with red Hawaiian salt and cracked black pepper. Makes 2 servings.

Li Hing Mango Vinaigrette:
In a small saucepan, heat butter until golden brown. Add white wine, capers, caper vinegar, li hing mango, and sun-dried tomato. Remove from heat; add olive oil, parsley, and chives. Makes about 3/4 cup.

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