This recipe is by Brad King from Falls Retreat in Waihi.
1kg eggplant sliced into 1cm slices
Liberally salt a large flat tray and place eggplant, smaller round down. Sprinkle with more sea salt and leave for 2 hours. The salt will draw out moisture and also reduce bitterness, especially in older and bigger eggplant. You will see beads of moisture forming on the surface of the eggplant as it sits. As the salt extracts liquid from the eggplant, it collapses all the little air pockets and when the eggplant becomes more firm, it absorbs less oil.
1 level tbsp smoked paprika
zest of 1 lemon
1 level tbsp chopped garlic
handful of oregano or marjoram
dash olive oil
cracked black pepper
Mix into a paste.
After 2 hours, rinse salt off eggplant and pat dry.
Place in a large bowl and pour marinade over eggplant coating each one thoroughly.
Place eggplant into vacuum pack bags in uniform single layer and vacuum at medium to low (45).
Place packs of eggplants into your water bath at 85°C for 1½ hours then place in an ice bath immediately.
Once chilled, open vacuum pack and crumb desired portions in Japanese panko crumbs, sesame seeds and parmesan.
Fry in a little butter and olive oil on a low heat until golden brown and serve with a tomato salsa, goat’s cheese and basil.