![]() Add olives to remaining sauce and serve on the side. Put 4 large slices in a cast iron dish, or a shallowish roasting tin and make layers of eggplant, dollop of tomato sauce and mozzarella, finishing with the smaller slices of eggplant.ĥ Sprinkle with cheese then lemon zest and bake for about 15 minutes, until cheese has melted and top is browned. Sort eggplant slices into large, medium and smaller slices. Cook remaining eggplant.Ĥ Drain mozzarella and pat dry balls with paper towels. Place eggplant in single layer on foil lined. Repeat process until all eggplant is golden. Add a layer of eggplant fry until lightly golden on both sides, adding more oil as needed, about 2 minutes per side. Transfer to a plate as they are done and season with salt. In large skillet, heat 2 tbsp (30 mL) of oil over medium-high heat. Cook on both sides until a good golden brown. Brush eggplant slices with olive oil (you will probably need to do this in batches, so just brush as many as will fit in the pan without overlapping). Season with a few good pinches of salt.ģ Heat a ridged grill pan or sturdy frying pan over medium-high heat. Carefully add tomatoes, then rinse the can with ¼ cup of water and add that to pan along with tomato concentrate.Ģ Bring sauce to a gentle bubble, then lower heat and cook uncovered for about 25 minutes, until pulpy and slightly oily on top. Set the pan over a gentle heat and cook for several minutes until garlic is just starting to change colour stir from time to time. Put the extra virgin olive oil, garlic, rosemary and chilli flakes if using in a medium saucepan. You’ll want more, I know that.Ģ cloves garlic, peeled and finely choppedĤ00g (14 oz) can Italian tomatoes in juiceġ Tbsp tomato concentrate (UK tomato purée)ġ medium eggplant (aubergine), sliced not too thickĦ Kalamata olives in oil, patted dry and slicedġ Make the sauce first. Or simply make more if you are serving more people. It could be for 4, as a starter, or a main course for two with salad and bread. You will have to decide how many this serves. It may get messy but don’t let that stop you.9 October 2018 BY Julie Biuso SERVES: Makes 4 ![]() ![]() Repeat the stacking, finishing with a basil leaf for garnish. To assemble, layer eggplant, tomato and several basil leaves, making sure each layer is visible from the side. Grill the eggplant and tomato on a hot grill 1-2 minutes per side. Repeat steps until the stack can’t grow anymore.ĭig in with a knife and fork. Brush the eggplant and tomatoes with olive oil. Then layer the eggplant, tomato, mozzarella and drizzle some balsamic glaze. I placed some fresh arugula on the plate (an optional step). Slice your tomatoes and mozzarella into thick slices. Then turn the eggplant over and do the same to the other side. Then place on a baking sheet lined with tin foil and sprayed with oil so they don’t stick.Īfter about 15 minutes turn the oven to broil so the breadcrumbs start to brown. Place each slice of eggplant in the egg mixture and then into the breadcrumbs. Since we aren’t frying the eggplant, wetting the breadcrumbs will help them crisp up in the oven. Then add oil to the breadcrumb mixture to wet it a bit. Add fresh chopped garlic and parsley if you have it on hand- if you are using seasoned italian breadcrumbs it’s not necessary. ![]() Add your breadcrumb mixture to another shallow bowl. Whisk the egg in a shallow bowl and season with salt and pepper. (Woo hoo!) I was able to pick some tomatoes right out of my aunt’s neighbor’s garden and somehow I came up with a healthy, heavenly, fresh summer dinner. I ended my night however with a meal that Kyle said was in my top 5 of all time. I was somewhat complaining earlier today because all I had in my fridge for dinner was an eggplant and I didn’t feel like going to the store.
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