Poaching tuna awakens its natural flavors. It is essential to use a high-quality canned tuna packed in olive oil. Do not substitute tuna packed in water or even sushi-grade seared tuna.
Author: Chef M
Poaching cod in olive oil enhances the creamy nature of the fish and helps cook it evenly and slowly so it does not dry out. The end result is luscious. Cod has a low fat content, and in other preparations, it can run the risk of drying out during cooking. As you will need quite a bit of olive oil for this recipe, a moderately priced brand from the grocery store will work just fine.
This is a healthier, lighter version of the Chinese classic. The eggplant is a porous vegetable, and like a sponge, soaks up a lot of oil when fried. Roasting the eggplants first creates a very delicate, silky texture. Find the slender lilac or violet Asian eggplant, as they are sweeter and less bitter than the round, bulbous globe variety. Choose a firm, heavy eggplant with no wrinkles. Make sure that you pierce the eggplant several times to let the steam escape. Failure to do so will result in an exploding eggplant in your oven!