Yield: Yields about 2 cups.
The smoky-sweet flavors of compote are a beautiful complement to Middle Eastern-Style Flank Steak, but it makes an equally delicious topping for grilled lamb chops or bruschetta.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Slicing the eggplant, salting, stacking and wrapping in plastic wrap to bleed out the 'bitter' is the first step. If you run out of oil, use more. This recipe has been a hit w/ the flank steak & we make it a few times a summer. Great for guests.
How do you sprinkle a pinch of spice over eggplant slices where the oil was immediately absorbed by only a few of the many slices. I was very disappointed in this recipe. Raw eggplant absorbs oil like a sponge. And the first slice that receives the oil generally is the last slice when the recipe calls for such a small amount. At the very best, the recipe should say to mix the coriander and cumin WITH the oil before pouring. Still, the recipe did not call for enough oil.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?