8/9/2023 0 Comments Eggplant stacks with pesto![]() ![]() It tastes great either way, but since mother natural decided to drop 40 degrees over night, I was cold and decided I wanted it a little on the warmer side. I heated my eggplant back up, and microwaved the pesto, just until warm. Stack eggplant, roasted red pepper, fresh mozzarella, pesto, and repeat. Spread 1/4 cup of farro over the top and repeat once more. This recipe uses fat, round heirloom eggplants that have a wonderfully mild, sweet flavor and creamy texture. Sounds like a good lunch to me! And it was.Ģ of pieces of already fried eggplant (or one whole eggplant, sliced into large coins, dipped in a beaten egg, drenched in season breadcrumbs and grated parmesan, and fried in olive oil over high heat for 3 minutes per side or until golden brown)ġ roasted red bell pepper, cut into 2 circlesĢ tbsp pesto (1/2 cup basil, 1/4 roasted sunflower kernels, 2 oz grated parmesan, 1 garlic clove, and 1/3 cup EVOO, food processed together until smooth) To assemble, lay an eggplant slice on a plate and spread with roughly 1 teaspoon pesto. These eggplant stacks take advantage of the end of summer bounty from your Farmers Market. I always have a jar of roasted red peppers in my fridge. ![]() I didn't have pine nuts, but I did have roasted sunflower kernels, which I could totally use to make pesto. A few pieces of fried eggplant, some fresh mozzarella, and a whole bunch of basil. olive oil, divided, plus more for greasing pans 6 large plum tomatoes 3/4 tsp. Carefully transfer the stacks to a serving platter or individual plates and serve.I made 4 servings of eggplant parm on Monday and had a bunch of left over ingredients that I needed to use. Drizzle with the Balsamic Reduction and top each stack with a basil leaf. Sprinkle each tomato slice with a small pinch of coarse or flaked sea salt and freshly ground black pepper. Place smaller tomato slices on top of the mozzarella. Spread a small spoonful of pesto over each eggplant round and top it with a slice of mozzarella. Next, top each tomato slice with a grilled eggplant round that is equal in size (or slightly smaller). Sprinkle each with a small pinch of coarse or flaked sea salt. Line another baking sheet or your work surface with parchment, and place 10 of the largest tomato slices on top in a single layer. 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. When the grill is hot, use tongs to place the eggplant rounds on the grill. Place the eggplant rounds in a single layer on a rimmed baking sheet, and brush both sides with olive oil. You can also freeze it in ice cube trays or an airtight container for up to 6 months. The pesto will keep, in an airtight container in the refrigerator, for up to 3 days. Add more oil-up to 1/4 cup-to thin the pesto if you wish. Scrape down the side of the bowl, add the parmesan, and blend briefly to incorporate it. With the motor running, pour ½ cup of olive oil through the top feed tube, and blend until the mixture is smooth and creamy. Add the basil leaves, nuts, the ¼ teaspoon of salt, and the ¹/₈ teaspoon of pepper and process until the ingredients won’t break down any further. 2.įinely chop the garlic in a food processor. Gently squeeze out excess water and let them stand briefly between paper towels to absorb excess moisture. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt roast on a baking sheet, turning once, until tender and golden, 20 minutes. Lift the leaves and transfer them to a colander to drain. Immediately remove them with a spider or slotted spoon and immerse them in the ice water. Drop the basil leaves into the boiling water, just for a few seconds until they wilt. Place the uncovered container in hot water until you can stir the reduction, adding drops of hot water as needed to thin it to your desired consistency.īring a small pot of water to a boil and place a bowl of ice water next to the stove. When you are ready to use it again, bring it to room temperature. ![]() Store the reduction in an airtight, heatproof container in the refrigerator it will keep indefinitely. Check the consistency: It should be syrupy and coat the back of a spoon. Reduce the heat to low and gently simmer until the vinegar reduces to about one-quarter of its original volume, about 20 minutes. ![]() Place the vinegar in a small, heavy saucepan and bring to a boil over medium-high heat. ![]()
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