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Sous Vide Eggplant Croquant Recipe

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Written by Culinary Vegetable Institute 
Sous vide eggplant croquant.png

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.

We learned a version of this technique when chef Paul Liebrandt came and did a pop-up at CVI. He's a remarkable chef with unbelievable raw talent. There was a crispy eggplant wafer with chocolate ice cream and a spice from laBoîte NYC called Appalonia. This sous vide eggplant croquant recipe has been streamlined and stripped down for efficiencies.

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 Croquant Recipe

  • Published: October 22, 2021
  • By Culinary Vegetable Institute 

Ingredients for Sous Vide Eggplant Croquant

  • For the Eggplant

  • 5 oz (125g) tapioca maltodextrin 
  • 12 oz (350 ml) water 
  • 1 eggplant sliced to 1mm on a meat slicer
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Cooking Instructions for Sous Vide Eggplant Croquant

For the Eggplant

Bring water and maltodextrin to a boil. Remove from heat and allow to cool.

Vacuum seal eggplant slices on high, drain, and lay flat on a silicon mat with an additional silicon mat on top. (flat side down)

Bake in an oven at 180°F (82°C) for 15 minutes.

Remove the top silicon mat and continue to bake until eggplant slices can be turned over without damage to the chips.

Reduce heat to 125°F (52°C) and finish until fully dehydrated and crispy.

Store in an airtight container.

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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