We've fallen in love with these eggplants. They are beautiful and delicious. First we stuffed one with sausage. The eggplant held it's structure and flavor after cooking and was the perffect foil for the flavors of our olive sausage. So we decided to take the vegetable one step further. Here we scored the eggplant and seared it in bacon fat. It caramelized on both sides and became soft and creamy on the inside, much like the texture of seared foie gras.
Eggplant has a subtle, earthy flavor and yet it was able to stand up to its accompaniments: corn puree, maple butter, tender lovage seeds and maple bourbon bubbles. It's a dish that could work with foie gras but is somehow more satisfying with this complex vegetable serving as its anchor. Sweet, earthy, and utterly satisfying.