![]() (4) Parmesan cheese and pesto burned under broiler. (4) Buffalo milk mozzarella hard to find and expensive try regular, fresh mozzarella. (3) Add small amount of salt to cooked tomato mixture. Add 2 more Tablespoons oil and fry another batch, etc. Turn slices quickly to coat both sides and saute until light brown on both sides. Heat 2 Tablespoons oil (not 1/4 cup!) in skillet and add one batch of eggplant slices. Rinse slices well and pat dry with paper towels. (2) As per The Silver Palate Cookbook's approach to eggplant parmigiana, heavily salt eggplant slices allow to drain in colander for 30 minutes. Ideas for next attempt: (1) Slice eggplant crosswise into 1/4 to 1/2 inch slices much easier. I'm disappointed with result using 9" x 13" pan - gratin watery on bottom, oily on top, and lacking salt. I top with a round of cheese and bake in the oven. I made it in the form of eggplant "stacks" by layering the eggplant slices with rounds of mozzarella (use a cutter) and the tomato and pesto sauces. I did like this recipe though I made some modifications to it. I used a store bought pesto sauce which was easy and tasty. I made this for a wine party, everyone loved it. This was an excellent way of serving eggplant. Broil until cheese bubbles, about 3 minutes. Bake until heated through, about 8 minutes. Repeat layering of remaining ingredients in 3 gratin dishes. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Place 2 slices eggplant in 1 prepared dish. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor puree. Season tomato mixture to taste with salt and pepper. Add tomato, thyme, 2 tablespoons water, and bay leaf reduce heat to low and simmer until slightly thickened, about 15 minutes. Add onion, carrot, and half of garlic sauté 5 minutes. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Peel, seed, and chop into 1/2-inch pieces. Step 2Ĭook tomatoes in boiling water for 1 1/2 minutes. Transfer eggplant to paper-towel-lined plate to drain. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Makes about 3-1/2 tablespoons.Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Add 1/2 teaspoon each cayenne, ground fennel seeds, allspice, and cumin, and 1/4 teaspoon ground cloves and stir to combine. Stir together 1 teaspoon each black pepper, paprika, ground ginger, coriander, cinnamon, cardamom, turmeric, and freshly grated nutmeg. Add 1 cup lightly packed fresh cilantro leaves and some salt process until smooth. Make the dipping sauce: Put the parsley, lime juice, garlic, and remaining 2 tablespoons oil in a blender or food processor and process until chopped, stopping to scrape down the side of the container if necessary. Start the stack with the portobello, then the onion and eggplant, then another layer of onion and eggplant. Grill the portobellos over direct heat until they’re juicy and tender throughout, 3 to 5 minutes per side. Substitute the grated zest of 1 orange and 2 tablespoons orange juice for the lime zest and juice, and add 1 teaspoon black pepper. The portobello adds real heartiness: Substitute 4 portobello mushrooms, caps brushed clean and stems removed, for the sweet potato (use only one per stack). Portobello-Eggplant Stacks with Orange-Pepper Ricotta Cook the zucchini slices over direct heat they will only take a couple minutes on each side to cook through. Replace the ricotta with yogurt and the lime zest and juice with 1 teaspoon ras el hanout or more to taste. ![]() Substitute 1 large zucchini for the sweet potato don’t peel. Put a burrata (or wedge of burrata) next to each stack along with a spoonful of the pesto.Įggplant-Zucchini Stacks with Spiced YogurtĪn excellent use for big zucchini: Heat the grill for direct heat. Use 4 of the smallest burrata you can find if you can only find large burrata, get one and quarter it. This creamy cousin of mozzarella is a real indulgence: Omit the ricotta, lime zest and juice, and basil and make Parsley-Cilantro Pesto. Sweet Potato–Eggplant Stacks with Burrata and Parlsey-Cilantro Pesto
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