Eggplant Fondue: Prep Or Not To Prep?

Eggplant fondue is a delicious dish that can be prepared in a variety of ways, from sous vide to baking and frying. While cooking eggplant can be tricky, there are several techniques to achieve a fondue-like texture. One method involves cooking eggplant low and slow, which is referenced in the French Laundry cookbook. Another approach is to sprinkle eggplant slices with salt to remove bitterness, dust them with flour and egg wash, and fry them in very hot olive oil. The eggplant can then be layered with a cheese fondue made from cream, egg yolk, and various cheeses. This dish is a culinary experience, perfect for sharing with friends and family.

How to prepare eggplant for fondue

Preparing an eggplant fondue can be a fun and delicious experience, but it's important to follow certain steps to ensure the dish turns out well. Here's a detailed guide on how to prepare eggplant for fondue:

Selecting and Preparing the Eggplant

Start by choosing a fresh eggplant that is firm and has smooth, shiny skin. Wash the eggplant and trim the tops and ends. You can then slice the eggplant lengthwise into pieces about ¾-inch (2-centimeters) thick.

To remove some of the bitterness from the eggplant, liberally sprinkle salt on both sides of the slices and let them sit for about 30 minutes. After this, blot the slices dry with paper towels.

Cooking the Eggplant

There are a few different ways to cook eggplant for fondue:

• Sous Vide Method: Peel and dice the eggplant into small pieces. Combine it with unsalted butter and diced onion in a vacuum bag, and cook sous vide at 185°F (85°C) for 8 hours. After cooking, you can adjust the consistency by processing it in a food processor, passing it through a ricer, or blending it until smooth.
• Baking Method: Arrange the salted and dried eggplant slices in a single layer in a large baking dish. Add garlic, thyme, and other desired seasonings. Pour extra-virgin olive oil over the eggplant, making sure it's almost fully submerged. Bake at 275°F (135°C) for 60 to 75 minutes, or until the eggplant is very soft.

Serving the Fondue

Once your eggplant is cooked, you can serve it as a fondue. Simply provide skewers for your guests to use, and they can cook the eggplant pieces in hot oil or cheese. The heat from the fondue will cook the eggplant further. Just be cautious of the high temperature to avoid any accidents.

You can also get creative and serve the cooked eggplant in other ways, such as spreading it on toasted bread or using it as a base for other dishes like baba ghanoush.

Oil temperature for fondue

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. It can be a delicious addition to any gathering, but it's important to prioritise safety when handling hot oil. Here are some tips for managing the oil temperature in a fondue pot:

• Use a neutral oil with a high smoke point, such as canola, peanut, grapeseed, or sunflower seed oil.
• Don't fill the fondue pot more than halfway with oil, as it will expand and bubble when heated.
• Heat the oil to a high temperature, usually around 375°F (190°C), which is just below the burning point.
• Use a thermometer to ensure the oil is hot enough, and adjust the heat accordingly.
• Allow the oil to heat up for about 10-15 minutes before testing its readiness by placing a cube of bread into it. If the bread browns in less than a minute, the oil is ready.
• When cooking, try not to cover more than 60-70% of the pot's surface with food to maintain the right temperature.
• If using all fridge-temperature ingredients, the oil temperature will drop significantly and take longer to recover.
• Oil fondue is a combination of deep-frying and oil poaching. The oil should be hot enough to brown the food, but then the temperature should drop and the food will poach.
• Choose fresh, unbreaded foods as breaded items can absorb the oil and lower the temperature.
• Ensure all ingredients are dry before adding them to the hot oil to prevent spitting and bubbling.
• For vegetables, avoid frozen options as they can cause the oil to boil over. Precut and precook potatoes and sweet potatoes, as they take a long time to cook from raw.
• For meat, stick to beef, bison, or lamb as they are less likely to cause problems if slightly undercooked.
• For seafood, shrimp, scallops, salmon, and tuna are good options. Avoid overly flaky fish like haddock or cod.
• For allergies, use separate pots of oil to prevent cross-contamination.

Remember to exercise caution when cooking with hot oil and always enjoy fondue responsibly!

Safety precautions for oil fondue

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. However, it's important to follow certain safety precautions to ensure that everyone has a safe and enjoyable experience. Here are some safety tips for preparing and enjoying oil fondue:

Choose the Right Oil

Select an oil with a high smoke point, such as canola, peanut, grapeseed, or sunflower seed oil. Olive oil is not ideal due to its low smoke point and strong flavour.

Monitor Oil Volume

Do not fill the fondue pot more than halfway with oil. The oil will expand and bubble when heated, and overfilling can lead to dangerous spills.

Manage Oil Temperature

Use a thermometer to ensure the oil reaches the right temperature. Heat the oil for 10-15 minutes, and test its readiness by placing a piece of cubed bread into it; if the bread browns in less than a minute, the oil is ready. Be mindful that the temperature will drop when cold food is added.

Prepare Ingredients Properly

Ensure that all ingredients are dry before adding them to the hot oil. Wash and thoroughly dry vegetables, meat, and seafood. Avoid using frozen vegetables as they can cause the oil to boil over. Cut ingredients into small, evenly-sized pieces for even cooking.

Supervise Children

If children are present, supervise them closely to prevent accidental burns or spills. Consider providing a separate, child-friendly fondue option, such as cheese or chocolate fondue.

Prevent Double-Dipping

To avoid spreading germs, use the fondue fork only for dipping and then use a table fork to remove the food from the fondue fork before eating.

Be Mindful of Allergies

If anyone in your group has allergies, be mindful of cross-contamination. Label different food items clearly and keep track of what has been cooked in the oil. Consider having multiple pots if allergies are a concern.

Practice Fire Safety

Keep a fire extinguisher, snuffer lid, or box of baking soda nearby in case of a flare-up. If using an electric fondue set, tape down the extension cord to prevent tripping hazards.

Fondue Fork Safety

Avoid eating food directly off the fondue fork as it will be very hot. Allow the food to cool before consuming it.

Safe Handling of Hot Oil

Always be cautious when handling hot oil. Never try to put out an oil fire with water. Instead, cut off the oxygen supply by placing a lid over the fondue pot.

Dipping sauces for oil fondue

Eggplant is a great choice for fondue! The heat from the fondue will cook any vegetables you put in the pot, so you don't need to prepare them beforehand. Just be careful of the high temperature.

Now, onto the dipping sauces for oil fondue. The options are endless, but here are some ideas to get you started:

Aioli Dip

In a small bowl, combine 1/2 cup mayonnaise and garlic; blend well. Then, use a wire whisk to beat in olive oil and salt until well blended.

Curry Dip

In a small bowl, combine mayonnaise, curry powder, lemon juice, and any other desired spices. Blend well.

Horseradish Sauce

In a small bowl, combine sour cream, prepared horseradish, mustard, Worcestershire sauce, and garlic. You can adjust the amounts of each ingredient to taste. Refrigerate until serving.

Garlic Butter

Mix softened butter with chopped garlic and chives. You can also add other herbs or spices, such as parsley or paprika.

Béchamel Sauce

This is a classic French sauce that can be used as a base for other sauces or as a dipping sauce on its own. It's made by creating a roux with butter, flour, and milk, then seasoning with salt, pepper, and nutmeg.

Salsa and Mango Chutney

These sweet and savoury options can add a nice contrast to the savoury flavours of the oil fondue.

Remember, you can always get creative and mix and match different sauces to create your own custom dips. It's a great way to use up any extra condiments taking up space in your refrigerator!

Other vegetables for fondue

There are a variety of vegetables that can be used for fondue, and the selection is ultimately dictated by your taste preferences. Some good choices for fondue vegetables include:

• Peppers
• Carrots
• Baby corn
• Parsnips
• Zucchini
• Squash
• Eggplant
• Onions
• Asparagus
• Artichokes
• Sugar snap peas
• Broccoli
• Radishes
• Cherry tomatoes
• Mushrooms
• Potatoes
• Sweet potatoes
• Cauliflower
• Brussels sprouts
• Turnips

When preparing vegetables for fondue, it is important to wash and chop them into bite-sized pieces. You can also slightly cook or blanch some vegetables, such as asparagus, artichokes, and carrots, to retain a crunch and make them easier to skewer. Additionally, squeezing lemon juice over the chopped vegetables can help prevent them from turning brown.

Frequently asked questions