Eggplant Confit, I have a question

Eggplant Confit

Eggplant, Wednesday Lunch Ideas
Cook Time: 1 hr Source: today.com
INGREDIENTS

Roasted Eggplant
DIRECTIONS

FOR THE ROASTED EGGPLANT:

1. Preheat oven to 300 F.

2. Slice the eggplant and salt each slice with the rock salt. Let sit for around 40 minutes to draw out the moisture.

3. Brush off the excess salt and place on a parchment-lined baking tray. Bake in the oven for around 15 to 20 minutes, until tender. Remove from the oven and let cool.

4. Roughly chop the eggplant into a large dice and season with pepper, chopped basil and 1 tablespoon of olive oil.

FOR THE TOMATO TARTARE:

1. Bring a medium pot of water to a boil.

2. While the eggplants are salted and resting, peel the tomatoes by gently scoring an "X" on the bottom, coring them and dropping them inside the boiling water. Poach them until the skin starts to come off the tomatoes, around 30 seconds to 1 minute. Scoop them out of the pot and chill them in ice water then finish peeling each tomato completely.

3. Take half of the tomatoes and cut them in half or quarters depending on the size, remove the seeds and lay them, spaced out, on a baking tray. Drizzle with some olive oil, salt and pepper, and bake in the oven for around 40 minutes, or until they are halfway dry (you can do this step ahead).

4. Take the remaining tomatoes, de-seed them and cut them into a small dice.

5. Combine them in a bowl with the chopped shallots, capers and marjoram, and season with season with the sherry vinegar, salt, pepper and olive oil.

6. When the oven-dried tomatoes are ready, cool them and cut them into a small dice. Add them to the tomato tartare mix.

FOR THE STRACCIATELLA:

Combine stracciatella in a mixing bowl with the olive oil, salt and pepper. Stir until combined.

TO ASSEMBLE:

1. Lay a football-shaped ring mold in the center of each large plate and spoon an even layer of the eggplant into each. If you do not have a mold, simply spoon it freely into an oval shape.

2. Top the eggplant with the tomato tartare and garnish with some small basil leaves on top.

3. Remove the ring and spoon the stracciatella mix along one on one side of the plate. Drizzle with some fresh olive oil.

My question is, what is stracciatella? I did a google and I got different results.
TIA

• Posted by: Dona
• May 30, 2023

• 1464 views
• 5 Comments

• Cooking