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Eggplant Milanesa

Francis Mallmann

Lesson time 13 min

Learn how to make one of Argentina’s favorite comfort foods, the milanesa. Francis teaches his vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to prepare the eggplant: He chars the whole eggplant directly in the fire, dips it in egg batter, covers it with seasonings and homemade breadcrumbs, and finally, pan-fries it with clarified butter on a hot griddle. The result? A delicious dish that is also a bestseller at Francis’s restaurants.

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Preview

– So eggplant, this is a milanesa of eggplant that we really love. And we sell a lot in the restaurant. What I’m going to do, is I’m going to put it in the middle of the fire here to cook. Just place them there and they will cook. And I’m going to flip them on the way. As you can see there’s no fire in the middle. But it’s a perfect oven for it. And I’m going to make a little cut on it, so they don’t explode. There we go. And I’m going to prepare the eggs. A little bit sea salt. Pepper. It’s good. Now I’m going to chop the garlic. We’re looking for them to get the peel off. So, you know, once they start cooking and then they’re softer. Then I’ll take them out. They’re still hard. You can do it in the oven. Or you can do it in the fire of the propane. So I put in here. And a good idea is to wrap them up afterwards in something that, so they’re enclosed as they cool down. Because when they’re hot and you put them encased in something. The heat keeps on cooking them and it’s easier to peel them. It’s easier to peel them too. When they’re encased like that for some five minutes after the heat. I’m smashing them a little bit. This is the thickness. I like with the milanesa. To let them cool down a bit. Refreshing them . And passing it over the egg now. Now I’m going to add some quite a bit of garlic. A little bit of thyme. There. Again. Bit of salt. And then I cook it slowly with clarified butter. Now, egg again. We’re going to leave it there for at least five, six minutes. And then flip it. That’s beautiful. The perfect temperature. You know how it’s cooking? You see that little sizzle. It’s like they’re laughing together. So we’re going to start it with a bit of lemon. The idea is that you see the crust of bread is there, but you still see a bit of the garlic, the thyme. It’s not that you’re going to make a crust now. It’s not bread you want to eat. You want to eat this beautiful eggplant. And this, you will only achieve by using low heat. I mean, you don’t want to burn it. No, you want to cook it. So everything has a crust. You see, everything is crunchy with butter. We need butter in life.

About the Instructor

Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.

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