EGGPLANT STACKS WITH CHIFFONADE SKIN

Garnish with snipped basil and serve with sauce on the side.įrom My Father’s Daughter by Gwenyth PaltrowĢ cups peanut or safflower oil, for fryingġ large or 2 small eggplant, peeled and sliced When calzone is finished baking, slide it onto a serving dish and slice into large sections. For extra sweetness or punch, add a pinch of sugar or a few drops of red wine vinegar to taste and simmer for one minute more. Gently simmer for 5 minutes, then taste for seasoning.

While the calzone bakes, heat the tomatoes, salt, garlic, and a pinch of red pepper flakes in a small saucepan until simmering. Brush the outside of the calzone with egg wash.īake the calzone for 15 to 20 minutes, until puffed and golden all over. Pull the sides of the dough over the center, pressing and crimping a seam down the middle. Stir the eggplant into the cheese mixture, and then heap it down the center of the dough. Mix together ricotta, mozzarella, and parmesan, then season the cheese with ½ teaspoon table salt, a pinch of dried oregano (or more to taste), and freshly ground black pepper. Roast for 20 minutes, flip, then roast for another 10 minutes. Season them with salt and freshly ground black pepper. Arrange the eggplant slices in one layer. Here it finally has a chance to star.įrom The Smitten Kitchen Cookbook by Deb Perelmanġ medium eggplant, sliced ¼ to ½ inch thickġ egg, beaten with 1 teaspoon water for egg wash Eggplant is usually the chameleon of the vegetable kingdom, so accommodating that it often disappears. The charm of this sandwich is the simplicity of the way the flavors marry the peppery arugula underlines the slight bitterness of the eggplant and the sweetness of the balsamic vinegar sets it off. Lay the eggplant slices on the bread and top with arugula leaves. (if you can’t find ficelles, use baguettes, but cut each lengthwise into two skinnier loaves the proportion of bread to filling is important in this sandwich.) Cool.Ĭut the ficelles in half and spread them generously with unsalted butter. Turn them over, brush them with the vinegar and oil mixture, and roast the other sides for another 8 minutes or so. Sprinkle them very lightly with sea salt, grind some pepper over the top, and put them in the hot oven for about 10 minutes. Brush the oil mixture across the top of each slice of eggplant. Mix equal parts of balsamic vinegar and olive oil in a shallow dish. Slice eggplant lengthwise into strips and lay the strips side by side on an oiled baking sheet. Vinegar, torn basil and very thin slices of garlic.Ģ ficelles (thinner version of a baguette) Weight it down with a heavy pot (this makes a big difference.)Ĭ) after frying each batch, I dress each layer immediately with red wine

EGGPLANT STACKS WITH CHIFFONADE SKIN

Notes from Terry Corrao, who I am eternally grateful to for sharing this recipe with me:Ī) I slice the eggplant into smaller pieces, usually 1'x2', skin on.ī) when the eggplant is being salted, I put the pieces in a colander and (The dish is even better when made a day in advance). Return to the refrigerator, still covered, for at least 3 hours more. Pour in the wine vinegar, let cool, and then place in refrigerator, covered with aluminum foil.Īfter 1 hour, gently turn the eggplant slices over. Repeat until all the eggplant slices are in the serving dish. Put down another layer of eggplant cover with more basil and garlic, then salt and pepper. Put down a layer of eggplant cover with chopped basil and garlic, then sprinkle with salt and pepper. After all the slices are fried, do not drain off the oil on absorbent paper as usual you will layer the undrained slices in a serving dish.

Mix very well with a wooden spoon.ĭry the eggplant slices with paper towels, and deep-fry them in a large quantity of vegetable oil, until golden brown all over. Chop the garlic fine and add to the chopped basil. (The eggplant will shed some dark liquid).Ĭhop the basil leaves and place in a small bowl.

Place the slices on a large plate, sprinkle liberally with coarse salt, and let stand for 1 hour.

Slice the eggplants vertically into ½-inch slices do not peel. Best for an antipasto course at the table or for a buffet.” The dish may be served in the evening if prepared in the morning, but it is better if it marinates for at least a day. “Eggplant slices, fried, marinated in olive oil, wine vinegar, basil, garlic, salt and pepper, and then served cold. From The Art of Fine Italian Cooking by Giuliano Bugialli

Eggplant stacks with chiffonade