Dupuy’s Eggplant Abbeville
Cajun Country is full of surprises, but the food at Dupuy’s Seafood & Steak in Abbeville is a cut above the rest. Try your hand at making their popular Eggplant Abbeville, a tasty tower of golden-fried eggplant medallions smothered in Dupuy’s white wine caper cream sauce.
- 1 large globe eggplant peeled and cut into ¼-inch thick rounds
- 1 quart buttermilk
- 6 cups breadcrumbs
- 3 cups vegetable oil for frying
- 4 cups white wine
- 1 large tomato diced
- 6 cups heavy whipping cream
- 8 ounces jumbo lump crabmeat picked over
- 2 teaspoons minced garlic
- ½ cup rinsed and drained capers
- 2 teaspoons salt
- 2 teaspoons pepper
- Finely chopped parsley for garnish
- Put the buttermilk and breadcrumbs in two small bowls and set aside.
- Dip the eggplant slices in buttermilk, letting the excess drip back into the bowl. Then dredge them in the breadcrumbs. Repeat the process two more times, a total of 3 times, then set aside on a rimmed baking sheet or large plate.
- In a medium skillet, heat the vegetable oil to 350°F or until the oil sizzles if you throw breadcrumbs in. Once heated, fry the eggplant for 2 minutes on each side, or until golden brown.
- In a medium saucepan, add the wine, capers, garlic and heavy cream and season with salt and pepper. Bring to a simmer over moderate heat and cook until the liquid is reduced by half. Add the tomato and crabmeat, then reduce the heat to low and simmer for 10 minutes.
- Arrange a slice of eggplant on each plate. Pour over some of the sauce over the top and then top with a second piece of eggplant and more sauce. Garnish with parsley and serve right away.
This recipe is courtesy of Dupuy’s Seafood & Steak.
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