What You Need to Know
The technique involves slowly pouring olive oil into eggplant while whisking, creating a stable emulsion through the formation of a complex network of lipids and volatile compounds. The key variables are temperature, pH, and the ratio of oil to eggplant.
This technique is unique in that it uses a high ratio of olive oil to eggplant, resulting in a rich and savory sauce.
Steps
- 1.
Caponata alla Siciliana (Sicily): Forms the creamy base that binds all ingredients
- 2.
Melanzana Marinata (Naples): Creates the emulsified marinade for preserved eggplant
- 3.
Pasta alla Norma (Catania): Provides the rich, emulsified sauce texture
The Science
Primary Reaction
Lipid oxidation