Stir in the tomatoes and basil and gild the lily with some more oil to serve. Drain the pasta and toss with the eggplant puree. Lightly drizzle a oven proof baking dish or pan with a tablespoon or two of olive oil.It should be silky smooth and garlicky and eggplant and humming with oil. Once it looks mashable, mash it up with a spoon, and adjust the seasoning with salt and pepper to taste. The liquid should be mostly absorbed or reduced after about 20 minutes. Meanwhile, bring a large pot of water to boil, salt it, and cook the pasta to al dente.Stir once in a while, so the bottom doesn’t stick. Let it bubble for a bit and cover it, leaving a crack for steam to escape. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil, then turn it back down to medium-low. Turn up the heat a little bit to medium-high, add the thyme, and stir. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Dry off the eggplant and cut it into chunks.Add some sauce at the bottom of a 9x14 inch baking dish. Place on a paper towel-lined plate and set aside. You’re just trying to get them friendly with one another, so don’t worry if nothing happens for a while. Drizzle oil into a saute pan, bring to medium heat, and pan-fry the eggplant rounds till soft and golden on both sides, roughly 3 minutes a side. Roast 20 minutes or until golden and tender, swapping trays midway. Arrange eggplant and spray both sides with olive oil spray, then season with fennel, red pepper and oregano. Line 2 large baking sheets with parchment paper. Preheat oven to 450F with oven racks just above and below center. Meanwhile, pour the olive oil into a wide, heavy saucepan, add the garlic cloves, and set over low heat. Press and drain for 30 minutes to 1 hour.This will season it and water will drop out, allegedly removing the bitterness, if it’s there. Lightly salt the slices of eggplant, stack them back together, and let it all hang out for 20 minutes.Cool the tomatoes until cool enough to handle and peel. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Serve immediately.Īrrange the tomatoes on a baking sheet or baking sheets in a single layer. Place in oven 5 minutes to melt the mozzarella. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Add the greens and wilt them, season with salt, pepper, and nutmeg. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Sprinkle the hot eggplant with a little salt. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Coat the eggplant slices in order and arrange on a plate. While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Transfer the eggplant back to the baking sheet to cool. Cook, covered and turning once, until the eggplant flesh is tender through the center, but not completely soft and limp, 4 to 5 minutes per side. Cook's Note: The mixture should be very thick. WHEN the grill is hot, use tongs to place the eggplant rounds on the grill. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Spread a layer of pasta sauce on each eggplant slice. Remove pan from oven and turn temperature down to 350 degrees F. Apparently the pine nuts didn't make it into the photos. Return pan to oven and cook for 10 more minutes. Also in the pile: feta cheese, basil, pine nuts and a tangy dressing/sauce of garlic, crushed pepper, lemon juice, vinegar, and olive oil (inspired by the one in this eggplant recipe over at Kalyn's Kitchen, it has a nice little kick from the pepper flakes). Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Remove from oven, flip slices over, brush the newly exposed side with olive oil and sprinkle with salt. Salt the eggplant and drain in colander, 30 minutes. Set aside or prepare the roasted tomatoes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |