4 medium Chinese eggplants, whole
1 Tbsp kosher salt
1 tsp white pepper
2 Tbsp olive oil, divided
3/4 tsp curry powder
1⁄2 tsp ground cumin
1 tsp smoked paprika
1 Tbsp butter
4 Tbsp quinoa flakes, divided
3 Tbsp panko bread crumbs
Pinch of salt and pepper
2 C fresh kale, cleaned and chopped
1⁄4 C red onion, diced
1⁄4 C red bell pepper, diced
1⁄2 C spicy sausage
Prepping time: 20 minutes / Cooking time: 2 hours, 10 minutes / Sous vide cooking time: 3 hours, 30 minutes
4
For this elegant seafood dish, marinated scallops are paired with cauliflower prepared two ways, and served on the shells.
Shrimp, scallops, calamari, and a variety of vegetables are deep-fried and served with a simple dipping sauce for a crowd-pleasing appetizer.