Week 23: Deep Fried – Fried Eggplant, Basil & Pepperoni Pizza

Having less and less time to adequately prepare for these weekly endeavors, a quick peek in the fridge was all the inspiration needed for this week’s deep fried challenge. In the O’Bryan household, we have a tendency to pick up a plump eggplant with ambitions of transforming the shiny beast into an Ottolenghi masterpiece. More often, we find ourselves dumping a blotched and festering limp vegetable corpse into the trash. This is all to say that we have yet to find the way to embrace their presence in our fridge. And we may have found the way.

IMG_6385

Fried eggplant on pizza is no genius idea of mine. Its true origin story remains a mystery to this blogger as she hasn’t the time nor the inclination to seek out any backstory, no matter how grateful I should be for the abundance of information available at my fingertips.

My first personal encounter, one that I remember quite fondly due to timing (I had just landed a job, albeit a shitty one, that would secure the path of my now career) and the tasty, tasty combination of toppings, was one that came recommended by the Bar Basic staff: fried eggplant, pepperoni, basil and garlic atop a large red pie. I went gaga for this shit. So here goes my attempt at recreating a super built-up cherished moment of my recent past. What could go wrong?

IMG_6386

After slicing up an eggplant to a consistenly moderate thickness, the slices were breaded in a panko and Italian crumb mix, the blend of the two resulting from a petty bout of indecision.

IMG_6387

Using a combination of high-heat oils, as I hadn’t the foresight to buy enough of any one kind, the breaded eggplant slices took turns crisping up in the pot.

IMG_6388

A rather sizable batch was produced, enough to feed three large pizzas as each pizza could barely take on more than 7 or 8. Any leftovers stayed rather well. If they never make it onto crust, they were reheated in the oven with tomato sauce and cheese on top for a quickie eggplant parmesana.

IMG_6389

While the original inclusion of garlic was mostly ignored (aside from the generous heap of garlic found in the tomato sauce), a few dollops of ricotta here and there made up for its absence with creamy, textured bites.

IMG_6390

After some fussing around with pairings, Barolo stepped up as the winner of the bunch. This 2006 Marchesi di Barolo from Piedmonte, Italy had just the right structure of tannin and acidity to tackle the richness here, but then the deeply-resonant tart fruits provided a great backdrop for all the savory notes to play off of.

IMG_6391

I loved this pairing. I loved this wine and the pizza and the whole experience of making it and eating it. This was so fantastic I wanted to die. Instead, I snapped some photos and obsessed over new angles and lighting. The work didn’t really pay off but the pizza itself was worth all the effort.

 

IMG_6394

It was so good, I actually made two.

IMG_6393

As for things that could go wrong? Nothing did. This was one of the best pizzas I’ve ever made. It will be one I continue to make for as long as I have eggplant in my refrigerator, which turns out to be more often than needed. It’s time to embrace their ever-presence.

eggplant love

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s