Andre Natera – The Culinary Yoda

The way we prepare our eggplants here is we confit them in some oil and then we grill them. I really like the technique of keeping them in some sort of fat. Now this is where you can get creative so if you have the technique of confit the eggplant in fat. Well then you can change your medium up so you can use olive oil or you could use a neutral oil but you could also use duck fat. You could use tallow beef tallow you could maybe use chicken schmaltz to confit your eggplant so you could impart some of that meaty flavor. And then after it's confit you can add your aromatics in there so you know bay leaves or citrus or whatever the case may be.

And then we have a wood burning grill so I take the eggplants and I put it on the grill. During the summer spring great for barbecuing. But if you don't have a grill maybe you could put that in a cast iron pan and get some caramelization on them and then just serving it with a beautiful sauce in our case here we we do a romesco sauce but you know a salsa verde or something like that or chimichuri would lend itself very well to that grilled smoky charred eggplant and really creamy on the inside with you know because it's been confit in some fat.