Ole Mouritsen

Eggplant Gratinée with Garlic, Anchovies, and Nutritional Yeast

Preparation info
    • Difficulty

      Easy

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

  • About

Ingredients

  • neutral-tasting oil, for deep-frying
  • eggplants, preferably the firm, long, and thin Japanese variety
  • cloves garlic, crushed
  • anchovy paste

Method

  1. Heat the oil in a large, deep pot over medium-high heat until hot. Preheat the oven broiler.
  2. Slice the eggplants in half lengthwise and deep-fry them in the hot oil until they are done through. Allow to cool.
  3. Score a diamond pattern into the