On the last episode of Top Chef Masters, Chef Anita Lo bombed with a rather ugly plate on which she paired a square of lentils with a single roasted whole Japanese eggplant in an interesting challenge where the chefs each prepared a course of an entirely vegan meal. The plate was all brown, for one--not very attractive. And neither the diners nor the critics (points toward winning come from both) liked the eggplant which all described as oily. On the plate, a small pool of oil had collected underneath. Just enough to look purposeful, like a dressing, to those of us who didn't eat the dish, but which seemed more a sign of its imperfection once one knew more about it. Anita seemed surprised at the objection, saying she felt it gave the eggplant great richness, and which she had purposefully striven for by soaking the eggplants overnight in oil before roasting.
Now we all know that eggplants are the Pampers diaper of the vegetable world--they thirstily soak up all the moisture you throw at them and then beg for more. But soak it in oil? That's an approach I'd have never considered. Has anyone done or had anything like that?
