Modu Recipes

Striker Chef's Camping Confit Eggplant Fries

This is a premium camping dish featuring tender, charcoal-grilled eggplant, crisply fried, and served with a luxurious garlic confit dressing and burrata cheese.

🙋 Recommended for

  • ⭐ Those who want a luxurious and unique dish to surprise their companions, beyond the usual BBQ meat eaten at every campsite.
  • ⭐ Those who want to taste the surprising charm of soft and moist eggplant inside a crispy coating, and the harmony with a rich cheese dressing.

Ingredients needed 🛒2 servings

  • 2 eggplants
  • 30+ cloves garlic
  • 300ml grapeseed oil
  • 1/2 onion
  • 3 sprigs thyme
  • 5 cherry tomatoes
  • 1 tbsp basil pesto
  • 1 egg
  • 1 tbsp Parmesan cheese powder
  • Appropriate amount of flour
  • Appropriate amount of breadcrumbs
  • Pinch of salt
  • Pinch of pepper
  • 1 burrata cheese
  • Pinch of green grape balsamic glaze

Recipe 🍳

  1. Pour 30 whole garlic cloves and 300ml grapeseed oil generously into a pan, then gently confit (cook in oil) over low heat until the garlic turns golden.
  2. Once the garlic is cooked through, turn off the heat and add finely chopped onion and thyme to the residual hot oil to create a fragrant herb oil sauce base.
  3. Place whole eggplants with their skin on directly over the camping charcoal grill. Cook them, adjusting the heat to prevent burning, until moisture evaporates, the surface wrinkles, and the inside is thoroughly cooked.
  4. Gently peel off the charred skin from the charcoal-grilled eggplant (leaving the stem end for presentation), then gently flatten it with the back of a knife to make it wide and flat.
  5. Lightly press a paper towel onto the flattened eggplant to remove surface moisture, then season the inside with salt and pepper.
  6. Whisk 1 egg, then mix in 1 tablespoon of Parmesan cheese powder and a generous amount of pepper to create a savory egg wash for frying.
  7. Lightly coat the prepared eggplant with flour, then evenly dredge it in the Parmesan egg wash, followed by breadcrumbs.
  8. Place the eggplant into oil preheated to 180-200°C. Fry, occasionally lifting it slightly, until it turns golden brown and crispy, then drain excess oil.
  9. Combine the confit garlic, some of the oil, and cooked onion from earlier in a bowl. Add chopped cherry tomatoes and 1 tablespoon of basil pesto, then toss lightly to complete the dressing.
  10. Place the crispy fried eggplant on a plate, top with burrata cheese in the center, then evenly drizzle the finished confit garlic and tomato dressing around it, and add green grape balsamic glaze to finish.
  1. Confit garlic in oil over low heat, then infuse chopped onion and thyme with the residual heat.
  2. Grill whole eggplants over charcoal, peel the outer skin, flatten, and season.
  3. Coat eggplant with flour, Parmesan egg wash, and breadcrumbs, then fry until crispy.
  4. Mix chopped cherry tomatoes and basil pesto into the confit garlic sauce to make the dressing.
  5. Arrange fried eggplant and burrata cheese on a plate, then drizzle with the special dressing and balsamic glaze to finish.

Cooking tips 💡

  • When grilling eggplant over charcoal, using too high a flame will burn the outside without cooking the inside. It's important to cook it thoroughly over medium-low heat until the eggplant softens and becomes tender.
  • Adding Parmesan cheese powder to the egg wash acts as an excellent umami adhesive, complementing the eggplant's naturally mild flavor.
  • If you prepare the confit garlic dressing at home before your camping trip and store it in an airtight container, the cooking process at the campsite will be much simpler and more convenient.

Shop ingredients on Coupang(Ad)

EggplantGarlicGrapeseed oilOnionThymeCherry tomatoesBasil pestoEggParmesan cheese powderFlourBreadcrumbsBurrata cheeseGreen grape balsamic
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