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Sous Vide Eggplant “Fondue” Recipe

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Written by Culinary Vegetable Institute 
Sous vide eggplant fondue

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

I've often thought about the early days of the French Laundry cookbook and how it shaped my way of thinking. By no means is it a holy grail of a book; it certainly has its flaws. I mostly admire and draw from the stories and anecdotal sections of recipes like these. There's a section that references cooking eggplant low and slow until it forms a fondue like texture. That line was the single point of inspiration for this sous vide eggplant "fondue" technique. 

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Eggplant "Fondue" Recipe

  • Published: October 22, 2021
  • By Culinary Vegetable Institute 
  • Total Time: 8 hours
  • Cooks: 185°F (85°C) for 8 hours

Ingredients for Sous Vide Eggplant "Fondue"

  • For the Eggplant

  • 1 lb (450g) eggplant peeled and diced 
  • 1/2 lb (225g) unsalted butter 
  • 1/4 onion small dice 
  • 1 fresh bay leaf 
  • Salt
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Cooking Instructions for Sous Vide Eggplant "Fondue"

For the Eggplant

Working quickly to curb oxidation, combine all ingredients in a vacuum bag and compress fully. Cook sous vide at 185°F (85°C) for 8 hours. Allow to cool slightly.

Taste and do what you want at this point. Serve immediately or process in a food processor or pass through a tammis or a ricer or drain excess butter and water and blend until smooth. Adjust as needed.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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