Braised Caponata with Foie Gras
A rich and savory Italian dish featuring the sweetness of eggplant caponata, paired with the luxuriousness of seared foie gras.
Ingredients
- ●2 medium Italian eggplant
- ●1 cup Caponata
- ●4 ounces Foie Gras
- ●2 tablespoons Olive oil
- ●2 cloves Garlic
- ●2 tablespoons Balsamic vinegar
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.
- 3
Add the eggplant to the skillet and cook for 5 minutes, until tender.
- 4
Add the caponata to the skillet and stir to combine.
- 5
Meanwhile, sear the foie gras in a separate skillet over medium-high heat for 2-3 minutes on each side, until golden brown.
- 6
Transfer the foie gras to a baking dish and top with the caponata mixture.
- 7
Bake in the preheated oven for 10-12 minutes, until the foie gras is cooked to your desired level of doneness.
- 8
Serve immediately, garnished with fresh herbs if desired.
- 9
Note: Foie gras should be cooked to an internal temperature of 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- 10
Let the foie gras rest for 2-3 minutes before slicing and serving.